Roast leg of lamb with a savoury crust


  • 1 Scotch leg of lamb (3kg)
  • 100g white bread
  • 1 tsp garlic granules
  • 1 small bunch parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 4 sprig thyme
  • 4 sprig oregano
  • 2 sprig mint
  • 1 tbsp mustard
  • 30g anchovies in oil
  • 2 tbsp olive oil
  • 1 large red onion

Preparation Time: 20 Minutes
Cooking Time: 3 Hours
Serves: 8
let's get started

Roast leg of lamb is the perfect joint for a lighter, summery Sunday roast. Our recipe takes a classic herb crust and makes it super savoury for an extra depth that provides the perfect contrast to the rich sweet meat. Serve with roast potatoes and gravy, or switch it up for summer with new potatoes and steamed greens. You could also use the crust as a stuffing if you prefer to buy a boneless leg of lamb. Either way it will make your summer Sunday lunch superb.

1. Preheat the oven to 190C.

2. Season the lamb with salt and pepper. Place the onion slices on a roasting pan and top with the lamb.

3. Cook for 1 hour.

4. Blitz the bread with the herbs and garlic. Once at the fine crumb stage add the mustard with the anchovies. Blitz again.

5. Add the olive oil and pulse. Add a little water if necessary to stick the crumb together.

6. After 1 hour, remove the lamb leg from the oven.

7. Press the crumb mixture all over the lamb leg.

8. Return the lamb leg to the oven for a further 2 hours. You may need to turn the heat down slightly to prevent the crust blackening.

9. Remove the lamb leg from the oven and rest for 30 minutes before carving.

Nutrition Facts
Serving size: 1/8 of a recipe (11 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 590.47
Calories From Fat (59%) 348.81
% Daily Value
Total Fat 38.09g 59%
Saturated Fat 15.17g 76%
Cholesterol 170.69mg 57%
Sodium 369.12mg 15%
Potassium 745.8mg 21%
Total Carbohydrates 9.6g 3%
Fibre1.49g 6%
Sugar 0.72g
Protein 49.41g 99%