Kecks Roast Lamb
Indulge in the timeless flavors of Kecks Roast Lamb, a succulent centerpiece perfect for Sunday dinners or special occasions. This recipe features a bone-in leg of lamb, infused with aromatic garlic and fragrant rosemary, and elevated with zesty lemon. A bed of hearty vegetables—carrots, red onions, and baby potatoes—roast alongside the lamb, absorbing its rich juices and a splash of dry white wine or chicken stock for extra depth. After a slow roast in the oven, the lamb emerges tender and juicy, with a golden-crisp exterior, ready to impress your family and friends. Ideal for six servings, this dish offers a sophisticated yet approachable way to celebrate any gathering, complete with the comforting appeal of a one-pan meal.
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Recipe Information
Ingredients
- 2.5 kg bone-in leg of lamb
- 6 cloves garlic cloves
- 4 sprigs fresh rosemary sprigs
- 1 lemon
- 3 tbsp olive oil
- 2 tsp coarse sea salt
- 1 tsp ground black pepper
- 4 carrots
- 2 red onion
- 800 g baby potatoes
- 250 ml dry white wine or chicken stock
Instructions
Preheat your oven to 180°C (350°F).
Using a sharp knife, make small incisions all over the lamb leg.
Slice the garlic cloves into thin slivers and gently insert them into the incisions in the lamb.
Strip the leaves from 2 sprigs of rosemary and finely chop them. Reserve the remaining whole rosemary sprigs for later.
Combine the chopped rosemary, olive oil, sea salt, and black pepper in a small bowl, then rub the mixture all over the lamb leg.
Zest the lemon and sprinkle the zest onto the lamb. Cut the lemon into slices and set aside.
Peel the carrots and cut them into large chunks. Quarter the red onions and halve the baby potatoes.
Place the carrots, onions, potatoes, and the reserved lemon slices into a large roasting pan. Arrange the whole rosemary sprigs on top and season with a drizzle of olive oil and a pinch of salt and pepper.
Set the lamb leg on top of the vegetable bed in the pan. Pour the white wine or chicken stock into the base of the pan to create steam during cooking.
Cover the roasting pan with foil and roast in the oven for 1 hour.
Remove the foil and baste the lamb with the juices in the pan. Continue roasting uncovered for an additional 30–40 minutes, or until the lamb reaches your desired doneness (approximately 60°C/140°F for medium-rare).
Let the lamb rest for 15 minutes after removing it from the oven, loosely tented with foil, to allow the juices to redistribute.
Carve the lamb and serve it with the roasted vegetables, spooning over some of the flavorful pan juices for added richness.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
