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Basic Roast Lamb Recipe

  • body be well- taste magazine
  • 1.5 kg leg of lamb
  • 1 lemon, halved
  • 2 1/2 tablespoons olive oil
  • 1 large garlic clove, crushed
  • 6 brushed (sebago) potatoes, peeled, cut into thirds
  • 1 tablespoon dried oregano
  • 1 bunch baby carrots, trimmed
  • Salt, to season


  • Step 1
    Preheat oven to 220°C. Place lamb in a large baking dish. Use a sharp knife to make 10 x 4cm incisions into lamb.
  • Step 2
    Juice 1 lemon half. Combine with 1 tablespoon oil, garlic, salt and pepper. Cut remaining lemon into 10 small pieces. Push lemon pieces into incisions. Brush lamb with oil mixture and roast for 15 minutes.
  • Step 3
    In remaining oil, toss potatoes, oregano, salt and pepper. Arrange potatoes around lamb. Return to oven and roast for 40 minutes.
  • Step 4
    Add carrots to roasting pan with lamb and potatoes. Roast a further 20 minutes. Remove lamb from oven. Increase oven temperature to 230°C.
  • Step 5
    Cook potatoes and carrots a further 15 minutes or until crisp. Cover lamb loosely with foil and rest for 15 minutes.
  • Step 6
    Carve lamb, reserving 400g for the Shepherd's Pie (see related recipe). Serve with potatoes and carrots.


Leftovers: Wrap cooled lamb in baking paper, then foil. Refrigerate in an airtight container for up to 3 days.

Low FODMAP diet tip: Make this a low FODMAP recipe by omitting garlic, and replacing olive oil with garlic-infused olive oil.

    • Author: Alison Roberts
    • Image credit: Steve Brown
  • Publication: Super Food Ideas