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Oh So Simple Roast Lamb

Ready in 1 hr 40 mins

Recipe by Graham 

Oh So Simple Roast Lamb is exactly what its says... dead simple! It also happens to be delicious, so well worth trying, even if you've never cooked a meat joint before. It may sound intimidating, but the sweet little secret is that lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here's my remarkably simple, fuss-free approach to cooking a rolled shoulder of lamb. It will turn out perfectly every time.

Preparation Time

10 Minutes

Cooking Time

1 Hour 30 Minutes
A Top Choice Recipe for Simplicity

Ingredients for Oh So Simple Roast Lamb

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Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

3 lb boned rolled shoulder of lamb
4 cloves garlic
4 tablespoons redcurrant jelly
2 lemons
¼ pint white wine
  salt and pepper

How to Cook Oh So Simple Roast Lamb

  1. Peel and very thinly slice the garlic. With a sharp, pointed knife, pierce the outside of the lamb at regular intervals to a depth of about ½" (1cm) and push the slivers of garlic into the gaps created. Season the lamb well with salt and freshly ground black pepper, then squeeze the juice from one of the lemons and rub it on the outside of the lamb.
  2. Place the lamb in a large ovenproof casserole dish or Dutch oven. Add the white wine, and the second lemon, cut into four. Cover and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 90 minutes if you like your lamb pink, or 2 hours if you prefer your lamb well cooked. Remove the lid and brush the meat with the redcurrant jelly. Cook for a further 30 minutes, uncovered.
  3. Remove from the oven and allow to stand in a warm place for 10 minutes before carving. Serve with Roast Potatoes, buttered broccoli and peas.
GRAHAM'S HOT TIP:
You can cook your roast potatoes at the same time as your lamb. After 30 minutes cooking the lamb, place the casserole in the lower half of the oven (the coolest part) and increase the oven to Mk 7 - 425ºF - 220ºC, then follow the recipe for Roast Potatoes using the top half of the oven.