Roasted Leg of Lamb



An English dinner all-time-favorite, served traditionally with mint sauce and roasting juices, could be stuffed and trussed or trussed after marinating. Could be served with roast potatoes and wilted greens after roasting.


  1. Take the lamb out of the refrigerator an hour before cooking.
  2. Remove the aitch bone by tunneling.
  3. Rub the lamb with olive oil.
  4. Season with salt and pepper.
  5. Truss with a string to hold shape.
  6. Sear for 10 minutes at 200°C on a trivet placed on a roasting tray.
  7. Top with garlic and rosemary.
  8. Roast at 170°C, till cooked to a core of 60°C.
  9. Take, off the oven and rest for 15-20 min. before slicing.
  10. Serve with mint sauce and roasting juices.

Enjoy your roast…


Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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