Lemon and Herb Roast Lamb
Jun 22, 2025
Our family is pretty evenly split on lamb. Some love it, having been brought up eating mainly lamb/mutton when they were kids. Others would rather have fish, beef, chicken or pork. One thing we all agree on, if we are having roast lamb, this is our favourite way of cooking it.
The flavour of the lemon, garlic, herbs permeates the lamb and the juices make a delightful gravy rich in lemon, lamb and garlic flavours. If you want a stronger lemon flavour, cut lemons in half and roast in the dish with the lamb. When the lamb is cooked, squeeze the halved lemons into the juices in the roasting pan then make your gravy.
Any lemon works well. We love rosemary with lamb and will use one or two other herbs depending on what is growing in the garden at the time.
Serves 6-8
Ingredients
- 1 leg lamb
- 2-3 cloves of garlic- peeled
- 1 tsp Citrus salt or regular salt
- 2 lemons' zest
- herbs- rosemary, oregano ( You can also use flat leaf parsley, chives, thyme, lemon thyme, sage)
- ground black pepper to taste
- 2 whole lemons
Method
- Preheat oven to 175 C
- Remove the silverskin from the leg of lamb. This clear connective membrane can make the lamb tough when it is cooked. We also think the meat is more flavourful when the silverskin is removed.
- using the fresh herb of your choice remove the leaves from their stems
- Place salt, zest, herbs, garlic on chopping board and chop finely.
- Peirce the leg of lamb with a knife on both sides of the leg
- Put the chopped zest mixture into each cut
- Salt and Pepper on top of the roast
- Drizzle olive oil over the roast
- Bake for 1 to 1 1/2 hours, depending on how cooked you like your lamb,
- Rest your lamb in a warm place for 15-20 minutes
Photo Above: The lemon zest, herbs, garlic, citrus salt
Photo above: Chopped zest mixture
Photo Above: Zest mixture stuffed into slits cut into the leg of lamb
