Mary Berry Fast Roast Rosemary Leg Of Lamb Recipe [Tips & Tricks]

If you’re looking for a delicious yet quick way to prepare a show-stopping roast, Mary Berry’s fast roast rosemary leg of lamb is definitely worth a try. With her expert touch, this recipe combines the rich, aromatic flavors of rosemary and garlic with a juicy, tender leg of lamb that cooks in a fraction of the time compared to traditional roasting methods.

It’s perfect for a busy weeknight dinner or even a special occasion when you don’t want to spend hours in the kitchen. Plus, it’s simple to follow, making it an easy win for anyone wanting to impress without all the stress.

Mary Berry Fast Roast Rosemary Leg Of Lamb Recipe

Ingredients Needed

To create Mary Berry’s Fast Roast Rosemary Leg of Lamb, you’ll need a combination of fresh ingredients to bring out the rich, savory flavors that will perfectly complement the tenderness of the lamb. This dish is deceptively simple, yet the combination of flavors and the cooking technique will leave you with a succulent roast every time.

1. Leg of Lamb

The star of the dish is, of course, the leg of lamb. You’ll want to choose a well-marbled cut for the best results.

A bone-in leg offers the most flavor, but a boneless leg works just as well and can be easier to carve. Look for a fresh, high-quality leg, ideally from a local butcher or a reputable source, ensuring it’s free from any off-putting odors or discoloration.

2. Fresh Rosemary

Rosemary is a classic herb pairing for lamb. Its piney, earthy aroma complements the rich flavor of the lamb, adding depth to the dish.

Fresh rosemary is the preferred option for this recipe. You’ll need several sprigs to rub into the lamb, allowing the fragrant oils to infuse the meat during cooking.

3. Garlic

Garlic’s pungent, savory flavor is essential in this recipe. The garlic is typically minced or sliced and combined with the rosemary to create a fragrant paste that can be rubbed onto the lamb. This mixture not only imparts flavor but also creates a lovely golden crust on the roast.

4. Olive Oil

Olive oil serves as the base for the garlic-rosemary rub. It helps to bind the ingredients together, making the rub easier to apply to the lamb. It also contributes to the overall crispiness of the roast’s exterior, ensuring a deliciously golden and flavorful crust.

5. Sea Salt and Black Pepper

Seasoning is crucial to bring out the natural flavors of the lamb. Sea salt is used for its clean, bright flavor, while freshly ground black pepper adds a bit of heat and depth. A liberal sprinkle of both ensures that every bite of lamb is well-seasoned.

6. Lemon Zest (optional)

Though not always included in the traditional recipe, adding a touch of lemon zest can brighten the flavors of the lamb. The citrus note complements the rosemary and garlic beautifully, offering a subtle freshness that balances the richness of the meat.

Equipment Needed

Though this recipe is relatively simple, you will need a few essential pieces of equipment to ensure the roast is prepared and cooked to perfection. Here’s a rundown of what you’ll need:

1. Roasting Pan

A sturdy roasting pan is essential for even heat distribution during cooking. Ideally, you want a pan with a rack to allow the lamb to sit above any juices, which promotes even roasting and browning. The rack also ensures that the lamb doesn’t sit in its own fat, resulting in a crispier crust.

2. Sharp Knife

A sharp chef’s knife is needed to trim any excess fat from the lamb and to carve it once it’s cooked. You’ll also need a smaller knife to finely mince the garlic and prepare the rosemary if you’re doing it yourself.

3. Meat Thermometer

A meat thermometer is a helpful tool to ensure your lamb reaches the perfect level of doneness. Lamb is often best cooked medium-rare or medium, with an internal temperature of around 125°F to 130°F (51-54°C) for medium-rare, and 135°F (57°C) for medium.

4. Pastry Brush or Hands

You’ll need something to rub the garlic-rosemary mixture onto the lamb. A pastry brush works well for spreading the paste evenly over the surface. Alternatively, you can use your hands to massage the seasoning directly into the meat, ensuring it’s fully coated.

5. Aluminum Foil

Aluminum foil is useful for covering the lamb while it rests after roasting, allowing the juices to redistribute for a moist, tender result. It also helps to loosely cover the lamb during the initial part of roasting to prevent over-browning.

How To Make Mary Berry’s Fast Roast Rosemary Leg Of Lamb

Now that you have your ingredients and equipment, let’s dive into the steps for making this irresistible roast. Mary Berry’s Fast Roast Rosemary Leg of Lamb is designed to be simple, yet packed with flavor. Here’s how to make it:

Step 1: Prepare the Lamb

Start by prepping the leg of lamb. Trim any excess fat from the lamb, leaving a thin layer for flavor.

If the leg has a thick layer of fat, scoring it with a sharp knife can help the fat render during cooking, resulting in a crispy exterior. Pat the lamb dry with paper towels to ensure that the rub sticks well.

Step 2: Make the Herb and Garlic Rub

In a small bowl, combine the minced garlic, finely chopped rosemary, and olive oil. Mix until it forms a paste.

Add a pinch of sea salt and freshly ground black pepper to taste. If you’re using lemon zest, add it to the mixture now.

Step 3: Season the Lamb

Rub the garlic-rosemary paste generously all over the lamb, ensuring it’s evenly coated on all sides. If you have the time, you can let the lamb marinate for an hour or even overnight, but if you’re in a rush, it’s perfectly fine to proceed immediately.

Step 4: Roast the Lamb

Place the lamb in the roasting pan, bone-side down if using a bone-in leg. Roast in the preheated oven (typically around 425°F or 220°C) for about 20 minutes to create a nice sear. After that, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 40-50 minutes, depending on the size of the lamb and how well-done you like it.

Step 5: Check for Doneness

Insert a meat thermometer into the thickest part of the lamb to check for doneness. For medium-rare, the internal temperature should read 125°F-130°F (51°C-54°C), and for medium, it should be around 135°F (57°C). Once it reaches the desired temperature, remove the lamb from the oven.

Step 6: Rest the Lamb

Let the lamb rest, covered loosely with aluminum foil, for about 10 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender roast.

Step 7: Carve and Serve

Carve the lamb into slices against the grain and serve. You can pair it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Expert Tips

While this recipe is simple, there are a few expert tips to elevate your roast lamb to perfection:

1. Searing Before Roasting:

For an even crispier exterior, sear the lamb in a hot pan on the stove for a few minutes on each side before transferring it to the oven. This step locks in the flavors and creates a beautiful golden-brown crust.

2. Rest the Meat:

Never skip the resting step. Allowing the lamb to rest after roasting ensures that it remains juicy and tender. Cutting into it too soon will cause all the juices to spill out, resulting in a dry roast.

3. Experiment with Herbs:

Though rosemary is the classic herb for lamb, you can experiment with other fresh herbs like thyme or mint. A combination of rosemary and thyme can bring a lovely aromatic touch to your roast.

4. Check the Lamb Early:

Every oven is different, so it’s important to start checking the lamb’s internal temperature earlier than the recipe suggests. It’s easy to overcook lamb, and once it’s overdone, it can become tough and dry.

5. Use the Drippings for Gravy:

Don’t waste the flavorful drippings left in the pan. After roasting, you can use them to make a delicious gravy by adding a little stock, wine, or cream, and thickening with a bit of flour.

Mary Berry’s Fast Roast Rosemary Leg of Lamb is a delightful and relatively simple way to enjoy a tender, flavorful roast that’s perfect for family dinners, holiday feasts, or any special occasion. By combining fresh herbs, garlic, and a quick roasting technique, you can achieve a perfectly cooked lamb with a golden-brown crust and succulent, juicy interior.

With the right ingredients, essential equipment, and a few expert tips, this roast lamb will surely impress your guests, and perhaps even become your go-to recipe for festive occasions. Whether you’re a novice or an experienced home cook, this recipe is designed to deliver a spectacular result with minimal effort. Enjoy!

Easy Recipe Variations For Mary Berry’s Fast Roast Rosemary Leg Of Lamb

Mary Berry’s Fast Roast Rosemary Leg of Lamb is already a delicious and easy-to-make dish, but if you’re looking to switch things up or cater to different tastes, there are plenty of simple variations you can try. Each change can infuse the lamb with new flavors or even change the entire profile of the dish, making it a versatile and exciting option for different occasions.

1. Garlic And Lemon Twist

   For a tangy and aromatic variation, add garlic and lemon to the original recipe. Simply rub minced garlic and zest from one lemon over the lamb before roasting, and squeeze fresh lemon juice over the meat during the final moments of cooking. This brightens up the natural richness of the lamb and adds a refreshing citrusy note that complements the rosemary beautifully.

2. Herb Medley

   If you enjoy experimenting with different herbs, try replacing rosemary with a mix of thyme, oregano, and mint. A fragrant herb medley will give the lamb a Mediterranean flavor profile.

   This is particularly good if you’re serving the lamb with roasted vegetables or couscous for a more traditional Middle Eastern twist. Mint, in particular, adds a unique coolness that pairs perfectly with the meat’s savory depth.

3. Spicy Moroccan Influence

   For a warm, spicy variation, coat the lamb in a blend of ground cumin, coriander, cinnamon, paprika, and a pinch of chili flakes. This will give the dish a Moroccan flair.

   The warmth from the cinnamon and cumin combined with the mild heat from the chili will add an aromatic complexity to the lamb. You can also sprinkle toasted almonds and raisins over the lamb for added texture and sweetness after roasting.

4. Balsamic Glaze Finish

   For a more sophisticated flavor, consider drizzling the lamb with balsamic glaze right before serving. The rich, tangy sweetness of the balsamic vinegar complements the savory lamb and gives it an elevated finish. This is especially great if you’re serving the lamb alongside roasted vegetables or a simple salad with a balsamic vinaigrette dressing.

5. Mustard And Honey Crust

   Another delightful twist involves creating a mustard and honey crust. Mix wholegrain mustard with honey, garlic, and a pinch of salt.

   Rub this mixture over the lamb just before roasting to create a crispy, sweet-savory crust. This variation adds a bit of tanginess and sweetness, balancing the deep, savory flavors of the lamb. It also looks stunning with a golden, caramelized finish on the meat’s surface.

6. Citrus Herb Butter Stuffing

   If you want to stuff the lamb for extra flavor, create a citrus-herb butter by mixing softened butter with fresh parsley, lemon zest, and a little garlic. Slather this mixture under the skin of the lamb to infuse it with a buttery, herbaceous richness as it roasts. This method works particularly well with a boneless leg of lamb, where the butter can coat the meat evenly.

Best Practices To Store Leftovers

Storing leftovers from a beautifully roasted lamb can be a challenge since you want to preserve both its texture and flavor. Thankfully, with the right methods, you can keep your leftover lamb tasting just as good the next day, if not better.

1. Cool Before Storing

   Always allow the lamb to cool down at room temperature before storing it. Let it rest for about 30 minutes after roasting, which also allows the juices to redistribute throughout the meat. However, avoid letting it sit out for more than two hours to prevent bacterial growth.

2. Proper Packaging

   To preserve the lamb’s flavor and moisture, wrap it tightly in plastic wrap or aluminum foil. Alternatively, you can place the lamb in an airtight container. The key is to minimize exposure to air, which can dry out the meat or cause it to absorb odors from other foods in your fridge.

3. Refrigeration

   If you plan to eat the leftovers within a few days, store the lamb in the refrigerator. Make sure to place it in the coldest part of the fridge, usually near the back, to ensure it stays fresh for up to 3-4 days. If you have leftover gravy or drippings, store them separately in an airtight container, and don’t forget to refrigerate them as well.

4. Freezing Leftovers

   For longer storage, freezing is a great option. Slice the lamb before freezing to make reheating easier.

   Wrap each portion in plastic wrap, followed by a layer of foil, and store them in freezer bags. Properly stored, your lamb can last for up to 3 months in the freezer. To avoid freezer burn, remove as much air as possible from the packaging.

5. Reheating

   When reheating leftover lamb, it’s best to do so slowly to retain its tenderness. Reheat slices in the oven at a low temperature (around 300°F or 150°C) with a splash of broth to help keep it moist.

   Alternatively, you can warm it in a covered pan on the stovetop over low heat. Avoid microwaving lamb, as it tends to dry out the meat quickly.

What Goes Well With Fast Roast Rosemary Leg Of Lamb

When serving Mary Berry’s Fast Roast Rosemary Leg of Lamb, the right side dishes can elevate the dish and complement the rich, savory flavors of the meat. Here are a few fantastic options to pair with the lamb:

1. Roasted Vegetables

   A classic pairing with lamb is a medley of roasted root vegetables. Carrots, parsnips, sweet potatoes, and red onions, tossed with olive oil, salt, and herbs like thyme, make for an earthy and sweet contrast to the lamb’s savory richness. These vegetables roast at a similar temperature, making them easy to prepare alongside the lamb.

2. Garlic Mashed Potatoes

   The creamy texture of mashed potatoes serves as a perfect foil to the lamb. For added flavor, infuse the mashed potatoes with roasted garlic or mix in a bit of sour cream for tang. The richness of the potatoes helps balance out the robust flavor of the lamb.

3. Minted Peas

   Lamb and mint are a traditional pairing, and a side of minted peas adds freshness and a burst of color to your plate. Simply steam fresh peas and toss them with fresh mint leaves, a little butter, and a pinch of salt. The light, herbaceous notes complement the rosemary and lamb beautifully.

4. Couscous Or Quinoa Salad

   For a Mediterranean-inspired meal, couscous or quinoa salad is an excellent choice. Toss these grains with diced cucumber, cherry tomatoes, olives, and a lemony dressing to add a refreshing, tangy element that balances the rich lamb.

5. Tzatziki Sauce

   Adding a cool, creamy dip like tzatziki to your lamb platter is a delicious way to complement the meat’s flavors. The yogurt-based sauce with cucumber, garlic, and dill provides a refreshing contrast to the warmth and earthiness of the lamb. It’s particularly good if you’ve opted for a herb-heavy or spiced version of the roast.

6. Green Beans Almondine

   Green beans almondine offers a bit of crunch and sophistication. The green beans are sautéed with butter, garlic, and toasted almonds, providing a subtle nuttiness that pairs well with the rosemary and the lamb’s richness. The slight bitterness of the beans also contrasts beautifully with the sweetness of the lamb.

Conclusion

Mary Berry’s Fast Roast Rosemary Leg of Lamb is a timeless, easy-to-make dish that can serve as the centerpiece of any meal, whether it’s a casual family dinner or a special occasion. Its succulent tenderness and the fragrance of rosemary make it a standout dish, yet its versatility allows you to experiment with different herbs, spices, and accompaniments to suit your taste.

The variations you can try-from a garlic and lemon twist to a mustard and honey crust-ensure that this dish never grows old. And with the right techniques for storing leftovers, you can enjoy the lamb for days to come without losing its flavor or texture. Pairing it with roasted vegetables, creamy potatoes, or a tangy minted pea side will round out the meal perfectly, creating a memorable dining experience for you and your guests.

No matter how you choose to prepare and serve this dish, one thing is for certain: Mary Berry’s Fast Roast Rosemary Leg of Lamb will always deliver rich, satisfying flavors that will leave everyone at the table asking for seconds.

FAQs

What Ingredients Do I Need For Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

For Mary Berry’s Fast Roast Rosemary Leg of Lamb, you will need a leg of lamb (about 2-2.5kg), fresh rosemary, garlic cloves, olive oil, sea salt, black pepper, and lemon zest. These ingredients help bring out the flavor of the lamb while keeping the preparation simple and fast.

How Long Does It Take To Cook Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

The cooking time for Mary Berry’s Fast Roast Rosemary Leg of Lamb is approximately 1 hour and 15 minutes, depending on the size of the lamb leg and your preferred level of doneness. It is a quick roast recipe designed for a tender and flavorful result.

What Temperature Should The Oven Be Set To For Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

For the fast roast, Mary Berry recommends setting your oven to 220°C (200°C for fan ovens) or 450°F. This high temperature helps achieve a beautifully crispy exterior while keeping the inside juicy and tender.

Can I Use Dried Rosemary Instead Of Fresh For This Recipe?

While fresh rosemary provides the best flavor, you can use dried rosemary in a pinch. However, reduce the amount to about 1-2 teaspoons as dried herbs are more concentrated. Fresh rosemary is recommended for its aromatic oils.

How Can I Tell If The Lamb Is Cooked To The Right Level Of Doneness?

You can use a meat thermometer to check the internal temperature of the lamb. For rare, aim for 50-55°C (120-130°F), medium-rare is 55-60°C (130-140°F), and well-done is 70°C (160°F) or higher. Additionally, checking the color and texture of the meat can also help assess doneness.

What Sides Go Well With Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

Mary Berry’s Fast Roast Rosemary Leg of Lamb pairs beautifully with classic sides like roasted vegetables, mashed potatoes, a fresh green salad, and mint sauce. For a lighter option, try serving it with sautéed greens or a tangy couscous salad.

Can I Marinate The Lamb Before Roasting?

While the recipe does not require marination, you can marinate the lamb for extra flavor if desired. Let it marinate for at least 1 hour or up to 24 hours in the fridge, using olive oil, garlic, rosemary, and lemon zest to enhance the flavor.

Is There A Way To Make This Recipe With A Boneless Leg Of Lamb?

Yes, you can use a boneless leg of lamb for this recipe. Simply adjust the cooking time depending on the size and thickness of the lamb. Boneless cuts tend to cook a bit faster than bone-in, so keep an eye on the roast to avoid overcooking.

Can I Use A Slow Cooker To Prepare Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

While this recipe is designed for roasting at high heat in the oven, you can adapt it for a slow cooker. Cook the lamb on low for 6-8 hours, but the result will be a different texture-tender and fall-apart rather than roasted and crispy.

How Should I Store Leftovers From Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the lamb in the oven or microwave. If you prefer, you can also slice the leftovers for sandwiches or salads.