If you’re looking for a show stopper for Easter Sunday dinner, or you want to try something different to your usual Sunday roast, then this roast leg of lamb recipe is what you’re after.
The chilli glaze makes the lamb so juicy and tender while giving it a sticky and warming flavour.
We have constant calls of “please, can I have some more!” from the kids, so we know this lamb is always a winner!
What I love is that there’s not a lot of effort to get your lamb to taste so good. You don’t need to make things look pretty; it’s really just about getting your timings right.
The chilli lamb tastes lovely as leftovers and the flavours infuse more. If you’re looking tasty leftover lamb recipes be sure to take a look at Try Lamb for loads more ideas.
How long do you cook a leg of lamb?
As a general rule of thumb, you need to cook lamb for 25-30 minutes per 500g of lamb, depending on if you like it rarer or more well done.
The timings may be written on your leg of lamb if you bought it from the supermarket, but if you want to work it out yourself, then it’s an easy sum.
Our leg weighed 1.75 kg, so we divide it by 500, giving us 3.51. Multiply this by 30 = 105 minutes (1h 45m).
Once you’ve finished cooking the lamb, use a meat thermometer to check it’s reached the correct temperature.
What do you serve with roast lamb?
While I enjoy picking bits of lamb straight from the roasting tray (it’s so tasty!!), it’s obviously far better to carve it up for a proper meal.
As well as being tasty, European Lamb contains seven different vitamins and minerals that help contribute to your health and wellbeing. It’s great to know that lamb is excellent for your bones, muscles and brain function too.
In the Spring, we love to serve our roast lamb with roasted new potatoes, fresh green vegetables and plenty of homemade gravy (keep back the juices from the roasting tray to make your own gravy).
How to make sticky chilli roast lamb
Make small slits in the lamb and add in sprigs of rosemary. Drizzle with olive oil, season with salt and paper and cover loosely with tin foil.
Bake for 30 minutes then take out of the oven and add the cloves of garlic.
You don’t need to peel them. Be sure to remove any of the loose paper from the outside and just pop them straight into the roasting tray.
When they have finished cooking, you’re able to give the garlic a small squeeze, and the garlic pops out of the shell. It’s tastes delicious mashed slightly with the lamb!
Work out the timings to cook your own leg of lamb (depending on its size). For the last 30 minutes, remove the lamb and put the tin foil to one side.
Start to spread the chilli chutney over the lamb.
As it cooks, it will create a delicious sticky glaze on the lamb.
Cook the lamb for the final 30 minutes and check with a meat thermometer that it’s cooked to the right internal temperature.
Place tin foil back over the top of the lamb and allow it to rest for around 15 minutes before you carve and serve.
This gives enough time to use the juices leftover in the baking tray to make a lovely homemade lamb gravy.
- Leg of lamb
- 3 sprigs of rosemary
- 1tbsp olive oil
- Bulb of garlic, unpeeled
- 300g chilli chutney/jam
- Preheat the oven to 180•C (170•C for fan assisted).
- Place the lamb on a roasting tin and make small slits in the lamb using a sharp knife, then add small bits of rosemary into the holes. Drizzle the olive oil over the lamb and season with salt and pepper. Add any leftover rosemary to the bottom of the roasting tin. Cover with foil and bake for 30 minutes.
- Remove the lamb from the oven and scatter the unpeeled bulbs of garlic to the roasting tin. Recover and continue cooking.
- For the last 30 minutes of cooking, remove the lamb from the oven and spread the chutney over the lamb. Place back into the oven and cook for the remaining time.
- Leave to rest for 15 minutes before carving and serving.
Does your oven have different temperature settings? Use this Oven Temperature Conversion Chart to find out how hot you should be cooking.
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