Jamie Oliver’s Leg Of Lamb Recipe

If you’re looking for a succulent and flavorful dish that captures the essence of a celebratory meal, Jamie Oliver’s Leg of Lamb is a must-try. The dish promises a rich, tender roast packed with aromatic spices and herbs, making it perfect for family dinners, holiday feasts, or any special occasion.

What Is Jamie Oliver’s Leg Of Lamb

Jamie Oliver’s Leg of Lamb is a wonderfully seasoned roast that highlights the flavors of slow-cooked lamb, complemented by fresh herbs, garlic, and a tangy zest of lemon. This recipe combines simplicity with a bold approach to flavor, offering a tender, juicy roast that’s perfectly browned on the outside and melt-in-your-mouth tender on the inside. Ideal for those who enjoy hearty, flavorful dishes, this lamb is a fantastic centerpiece for any dinner table.

Jamie Oliver’s Leg Of Lamb Recipe

Ingredients Needed

To recreate Jamie Oliver’s Leg of Lamb, you’ll need the following ingredients:

• 1 whole leg of lamb (around 2-3kg)
• 4 cloves of garlic, peeled and sliced
• 2 tablespoons of olive oil
• 1 tablespoon of fresh rosemary, finely chopped
• 1 tablespoon of fresh thyme, finely chopped
• Zest and juice of 1 lemon
• 1 tablespoon of Dijon mustard
• Salt and freshly ground black pepper (to taste)
• 1 cup of red wine (optional, for the gravy)
• 1 onion, halved (optional, for added flavor during roasting)
• 1 cup of water or vegetable broth (for basting and moisture)

The combination of rosemary, thyme, garlic, and lemon creates an aromatic and fresh herbaceous flavor that complements the rich lamb beautifully.

Equipment Needed

For preparing Jamie Oliver’s Leg of Lamb, you’ll need the following tools:

• Roasting tray (large enough to accommodate the lamb comfortably)
• Sharp knife (for scoring the lamb and slicing garlic)
• Basting brush (to apply the mustard marinade or basting liquids)
• Meat thermometer (for ensuring the lamb is cooked to the desired doneness)
• Aluminum foil (to tent the lamb during resting)
• Cutting board (for prep work)
• Small bowl (for mixing the marinade)
• Oven (preheated to the correct temperature for roasting)

How To Make Jamie Oliver’s Leg Of Lamb?

1. Preheat your oven to 180°C (350°F). Ensure the rack is positioned in the middle of the oven.
2. Prepare the marinade: In a small bowl, mix olive oil, lemon zest, Dijon mustard, rosemary, thyme, and a good pinch of salt and pepper. Add the garlic slices and rub this mixture all over the lamb, ensuring that it’s evenly coated. You can score the fat on the lamb in a criss-cross pattern to allow the marinade to penetrate deeper.
3. Roast the lamb: Place the lamb in a roasting tray. If you like, you can add halved onions and some extra garlic around the lamb to roast alongside it. Pour water or broth into the bottom of the tray to keep the lamb moist during roasting. Roast in the preheated oven for 1.5 to 2 hours, depending on the size of the lamb and your preferred doneness.
4. Baste occasionally: Every 30 minutes, baste the lamb with the pan juices or any leftover marinade to ensure a crispy, golden crust.
5. Check for doneness: A meat thermometer is essential to check the internal temperature. For medium-rare, aim for 60°C (140°F), medium for 70°C (160°F), and well-done for 75°C (170°F).
6. Rest the lamb: Once done, remove the lamb from the oven, cover it loosely with aluminum foil, and let it rest for at least 15 minutes. This allows the juices to redistribute and keeps the meat tender.
7. Serve: Carve the lamb and serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad. For extra flavor, drizzle some of the pan juices or a red wine gravy over the meat.

Expert Tips

• Resting is key: Don’t skip the resting period after roasting. This step ensures that the juices don’t run out when you slice the meat, leaving you with a juicy and tender lamb.
• Use a meat thermometer: A thermometer takes the guesswork out of cooking. Lamb can go from perfectly cooked to overdone very quickly, so check early, and always base your timing on the weight and thickness of your cut.
• Flavor balance: For an even more intense flavor, you can marinate the lamb overnight in the refrigerator. The longer the lamb sits in the marinade, the deeper the flavors will infuse.
• Customize the herbs: Feel free to experiment with other fresh herbs such as mint, oregano, or basil, depending on your personal taste.
• Wine pairing: Serve your lamb with a rich red wine like a Cabernet Sauvignon or Shiraz. The tannins in these wines complement the richness of the lamb.

Jamie Oliver’s Leg of Lamb is the epitome of comfort food with a touch of elegance. By roasting the lamb low and slow, you unlock its natural flavors, enhanced by the fragrant herbs, garlic, and lemon.

Whether it’s a special Sunday roast, a holiday meal, or a simple yet sumptuous weeknight dinner, this recipe will undoubtedly impress. With just a few quality ingredients and a bit of patience, you’ll have a dish that’s both crowd-pleasing and memorable, making every meal a celebration of flavor.

Easy Recipe Variations For Jamie Oliver’s Leg Of Lamb

Jamie Oliver’s leg of lamb recipe is a crowd-pleaser, and while the traditional method is spectacular, you can elevate it even more by exploring some delicious variations. Here are some ideas to mix things up based on flavor profiles and cooking methods:

1. Herb & Garlic Butter Leg of Lamb

   For a rich, savory twist, make a herb-infused garlic butter by mixing softened butter with minced garlic, rosemary, thyme, and a squeeze of lemon juice. Score the surface of the lamb leg, then rub the herb butter generously all over.

   Roast it as you would traditionally, and the result will be a succulent, melt-in-your-mouth lamb with a crispy, golden crust. The butter will infuse the lamb with flavor and moisture.

2. Moroccan Spiced Leg of Lamb

   Infuse your leg of lamb with North African flavors by using a mix of cumin, coriander, paprika, cinnamon, and ground ginger. Add a bit of honey and olive oil to form a paste, then massage it into the lamb.

   You can also add garlic and fresh cilantro for added depth. Slow-roast the lamb in the oven, and pair it with couscous or a tangy yogurt sauce for a mouthwatering, exotic feast.

3. Citrus & Mint Leg of Lamb

   A refreshing citrus twist can be a game-changer. Mix lemon, orange zest, and fresh mint to make a zesty marinade for the lamb.

   The acidity of the citrus cuts through the richness of the lamb, and the mint adds a cool, vibrant note. After marinating for a few hours, roast it until perfectly cooked, and finish with a sprinkle of fresh mint leaves. Serve with a side of roasted vegetables or a fresh Greek salad.

4. Balsamic and Rosemary Leg of Lamb

   For a slightly tangy and aromatic variation, prepare a marinade of balsamic vinegar, garlic, fresh rosemary, and a touch of honey. The vinegar provides a beautiful sharpness that complements the richness of the lamb, while rosemary gives it that earthy, piney flavor.

   Let the lamb marinate for a few hours or overnight, then roast to perfection. Pair this with mashed potatoes or a light risotto.

5. Mediterranean Style Leg of Lamb

   Elevate your leg of lamb with Mediterranean flavors. Use a combination of lemon juice, olive oil, garlic, and oregano.

   For an extra punch, sprinkle in some feta cheese and Kalamata olives during the last 10 minutes of roasting. This variation pairs wonderfully with roasted potatoes and a side of tzatziki sauce for a full Greek-inspired meal.

Best Practices To Store Leftovers

If you’ve made a large roast of Jamie Oliver’s leg of lamb and have leftovers, proper storage is key to maintaining its delicious flavor and tenderness. Here’s how to store it for later enjoyment:

1. Cool the Lamb First

   Always allow the lamb to cool to room temperature before storing. This prevents condensation, which can lead to sogginess and affects the flavor. However, avoid leaving it out for more than two hours to prevent bacteria growth.

2. Wrap it Properly

   For the best preservation, wrap leftover leg of lamb tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container. If you have smaller portions, it’s helpful to divide them into meal-sized pieces, which makes it easier to reheat only the amount you need.

3. Refrigeration

   If you plan to eat the leftovers within 3 to 4 days, store the lamb in the refrigerator at a temperature of 40°F (4°C) or lower. Be sure to place it on the middle shelf of the fridge where the temperature is most stable.

4. Freezing for Longer Storage

   If you’re not planning to eat the lamb in the next few days, freezing is an excellent option. Wrap the lamb in a double layer of plastic wrap or use a vacuum sealer to prevent freezer burn.

   Label it with the date so you know how long it’s been stored. The lamb can last for up to 3 months in the freezer. When you’re ready to eat it, thaw in the refrigerator overnight and reheat it gently.

5. Reheating Leftovers

   Reheating leftovers can be tricky if you’re not careful, as you don’t want to dry out the lamb. The best method is to gently reheat in the oven at a low temperature (around 250°F or 120°C), covered with foil.

   This preserves moisture and allows the lamb to heat evenly. If you’re in a rush, you can also reheat it in the microwave, but be sure to add a little broth or water and cover the dish to keep the lamb moist.

What Goes Well With Leg Of Lamb?

Jamie Oliver’s leg of lamb can stand alone as a hearty dish, but it shines even brighter when paired with the right sides. Here are some excellent pairings to enhance your meal:

1. Roasted Vegetables

   Roasted potatoes, carrots, parsnips, and Brussels sprouts are classic companions to lamb. Their caramelized edges and tender insides provide a perfect balance to the richness of the meat. Try seasoning the vegetables with rosemary, garlic, and a drizzle of olive oil for an aromatic touch.

2. Mint Sauce or Jelly

   Lamb and mint are a match made in culinary heaven. The cool, refreshing taste of mint complements the earthy flavor of lamb perfectly. Serve a side of mint sauce, or for a slightly sweeter option, mint jelly.

3. Gravy or Jus

   A rich, flavorful gravy or jus made from the lamb’s roasting juices adds moisture and extra flavor. A simple reduction with red wine, stock, and some fresh herbs can take your lamb to the next level.

4. Couscous or Rice Pilaf

   For an elegant Mediterranean twist, serve your leg of lamb with couscous or a fragrant rice pilaf. Fluffy couscous with toasted almonds and raisins offers a wonderful contrast in texture and sweetness to the savory lamb. A rice pilaf cooked with saffron or turmeric adds both color and depth.

5. Green Beans Almondine

   A dish of sautéed green beans with toasted almonds and a squeeze of lemon offers a fresh, slightly crunchy contrast to the tender lamb. The lemon’s acidity cuts through the richness of the lamb while the almonds add a nutty, savory flavor.

6. Salads

   A fresh, vibrant salad can be a great complement to lamb. A Greek salad with tomatoes, cucumbers, olives, and feta, drizzled with olive oil and lemon, brings brightness and a touch of acidity. Alternatively, a simple arugula salad with shaved Parmesan and a balsamic glaze works wonderfully.

FAQs

What Is Jamie Oliver’s Method For Cooking A Leg Of Lamb?

Jamie Oliver’s method for cooking a leg of lamb involves roasting the meat at a high temperature initially to get a crispy, golden crust. He recommends seasoning the lamb with herbs like rosemary, garlic, and olive oil.

The lamb is then roasted in the oven, typically for about 1.5 to 2 hours, depending on the size of the leg and desired level of doneness. For extra flavor, he suggests basting the lamb with the juices from the roasting pan.

How Do I Prepare The Leg Of Lamb Before Cooking It?

Before cooking, Jamie Oliver advises scoring the fat of the leg of lamb in a crisscross pattern. This allows the seasoning to penetrate deeper into the meat.

You should then rub the lamb with olive oil, garlic, rosemary, salt, and pepper. Some recipes suggest making small incisions and inserting garlic cloves or sprigs of rosemary for enhanced flavor.

What Kind Of Herbs Are Used In Jamie Oliver’s Leg Of Lamb Recipe?

Jamie Oliver typically uses rosemary and garlic in his leg of lamb recipe. He also often includes thyme and mint as optional herbs. The rosemary adds a fragrant, woodsy flavor that pairs well with the lamb, while the garlic provides a rich, savory undertone.

What Temperature Should I Roast The Leg Of Lamb At In Jamie Oliver’s Recipe?

Jamie Oliver recommends roasting the leg of lamb at a high temperature, typically starting at 220°C (450°F) for the first 20 minutes. This helps develop a crispy outer crust. After that, the temperature is lowered to around 180°C (350°F) for the remaining time, which helps cook the lamb evenly while keeping it tender.

How Long Should I Cook A Leg Of Lamb For, According To Jamie Oliver?

The cooking time for Jamie Oliver’s leg of lamb varies depending on the size and the desired doneness. A 1.

5 kg (3.3 lbs) leg of lamb will take about 1.

5 hours to cook for medium-rare. If you prefer it more well-done, you may need to cook it for an additional 30 minutes. It is important to use a meat thermometer to ensure the internal temperature reaches 60°C (140°F) for medium-rare.

Can I Cook Jamie Oliver’s Leg Of Lamb On The Barbecue?

Yes, Jamie Oliver’s leg of lamb can be cooked on the barbecue. The process involves preparing the lamb as you would for roasting, then cooking it over indirect heat.

It should be placed on the cooler side of the barbecue, with the lid closed, and turned occasionally. The total cooking time will depend on the size of the leg and the heat of the barbecue, but the internal temperature should reach the desired level of doneness.

What Side Dishes Are Best To Serve With Jamie Oliver’s Leg Of Lamb?

Jamie Oliver often suggests serving his leg of lamb with roasted vegetables like potatoes, carrots, and parsnips. A fresh green salad or some seasonal greens, such as peas or spinach, can complement the richness of the lamb. Additionally, mint sauce or a yogurt-based sauce can be served to balance the flavors.

Can I Marinate The Leg Of Lamb Before Cooking It Using Jamie Oliver’s Recipe?

Yes, marinating the leg of lamb can enhance its flavor. While Jamie Oliver’s recipe doesn’t always call for a marinade, you can marinate the lamb in olive oil, garlic, rosemary, and other herbs for several hours or overnight. This will help infuse the meat with more flavor before roasting or grilling.

What Internal Temperature Should The Leg Of Lamb Reach For Medium-rare?

For medium-rare lamb, the internal temperature should reach 60°C (140°F). Jamie Oliver recommends using a meat thermometer to ensure the lamb is cooked to the right temperature. The meat will continue to cook slightly after being removed from the oven, so it’s a good idea to take it out when it’s a few degrees below the target temperature.

How Do I Carve Jamie Oliver’s Leg Of Lamb After Cooking It?

After cooking, allow the leg of lamb to rest for 15-20 minutes before carving. This helps the juices redistribute throughout the meat.

To carve, start by slicing against the grain of the meat, which helps ensure tenderness. Jamie Oliver recommends carving it into thick slices for a more rustic presentation.