Slow Roast Leg of Lamb - Recipe


  • 6 garlic cloves, roughly chopped
  • 2 tbsp roughly chopped rosemary
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 1.2kg potatoes, scrubbed and cut into large chunks
  • 3 red onions, cut into quarters
  • 2kg leg of lamb
  • 1 bunch spring onions, roughly chopped
  • 480g frozen peas
  • 1 chicken stock cube (gluten free)
  • 2 heads little gem, leaves separated and halved lengthways if large
  • 2 tbsp roughly chopped mint leaves


Calories columnFat columnSaturates columnSugars columnSalt column
697 per serving
34% %GDA
26g per serving
37% %GDA
10g per serving
50% %GDA
9g per serving
10% %GDA
0.70g per serving
11% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. Put the chopped garlic and rosemary into a small bowl, add half the olive oil, season well with salt and black pepper then mix together.

  3. Tip the potatoes into the bottom of a large roasting tin, then add the red onions and toss together.

  4. Set the leg of lamb on top of the potatoes, then rub the lamb with the garlic rosemary mixture.

  5. Place in the oven to roast for 4 hours until the lamb is really tender and falling off the bone.

  6. Remove, cover with foil and leave to rest while you prepare the peas. Boil a kettle. Crumble the stock cube into a jug, then add 250ml boiling water and stir well.

  7. Heat a sauté pan until medium hot. Add the last of the oil and the spring onions and sweat for 2-3 minutes until softened.

  8. Add the peas and stock and bring to a simmer. Add the little gem, cover and cook for 2 minutes until hot through and the lettuce just tender.

  9. Season with black pepper then stir through the mint.

  10. Shred the lamb and serve with the peas, potatoes and onions.