Roast leg of lamb

Enjoy a tender, flavorful oven-roasted leg of lamb with garlic, rosemary, and thyme, served with perfectly roasted vegetables

This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! Ultra tender meat, this is incredibly easy and very forgiving.

This delicious Roast Leg of Lamb recipe, inspired by Gordon Ramsay, is a simple yet flavorful dish perfect for any occasion. With juicy, tender meat and fragrant herbs, it’s a quick way to impress your guests. You can easily adapt it with common ingredients like garlic and rosemary, making it both versatile and satisfying.

Pressure cooker leg of lamb makes a delicious and tender holiday roast that takes a fraction of the time in does on the stove or in the oven.

This roasted leg of lamb recipe has a fresh herb rub and uses a step-by-step reverse sear technique for the best juicy results!

Mediterranean-Style Roasted Leg of Lamb features a succulent leg of lamb marinated with a blend of aromatic herbs, warm spices, and zesty lemon. Roasted to perfection, this dish is ideal for festive occasions or a special dinner, offering rich, savory flavors with a Mediterranean flair.

Slow roasted with classic Greek flavors of oregano, rosemary, lemon juice, white wine, and garlic, this leg of lamb is perfect for any special occasion!

This easy, forgiving, Leg of lamb recipe is roasted low and slow until pull-off-the-bone tender, served with garlic and rosemary infused gravy.

This Greek leg of lamb is slow-roasted with potato wedges until tender and finished with a delicious lemon-oregano sauce.

Bursting with fresh fragrant Mediterranean flavours, any cut of lamb can be elevated from wonderful to sensationally sublime with this easy and delicious Greek-style marinade using fresh garden herbs, Dijon mustard, olive oil, paprika, salt, pepper, and the zest and juice of one large lemon. Poured over and gently massaged into a bone-in or boneless garlic-studded leg of lamb, the marinade should be be allowed to work its culinary magic by covering and refrigerating the lamb for at least six…