Roast Leg of Lamb with Herb Oil and Tomatoes

Lamb doesn’t get any juicier than this!

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Preparation: 15 mins (+ 1 hour marinating)

Cooking: 2 hours (for medium)

Serves: 6


1 leg of lamb weighing about 1.6 kg

4 large sprigs rosemary

12 large sage leaves

100 ml olive oil

2 very large onions

Salt and pepper

1 kg cherry tomatoes

6 cloves of garlic (optional)


Mix the rosemary and sage leaves with the olive oil. Baste the whole leg of lamb with half of this oil, rubbing it in. Cover and leave to marinate for 1 hour.

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Peel the onions and cut each into three thick horizontal slices. Arrange the onions on the base of a large roasting tin and place the lamb on top. Season and add the whole garlic cloves around the meat, if using.

Roast in the oven for your calculated cooking time. Medium: 25 mins per 500g plus 25 mins, Well done: 30 mins per 500g plus 30 mins.

Around 20 mins before the lamb finishes cooking, place the cherry tomatoes around the meat, drizzled with the rest of the herb oil. Season and return to the oven uncovered.

Remove, cover with foil and leave to rest for 10 mins.

Serve the lamb cut into slices, with the onions, garlic and tomatoes.

Tip: By arranging the onions under the meat, you allow the cooking juices to drain from the lamb to ensure it roasts perfectly.

Recipes and images courtesy of

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