Roast lamb with garlic, lemon and rosemary stuffing

Name: Roast lamb with garlic, lemon and rosemary stuffing recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 55 g (1.9oz) butter substitute; 1 small onion, finely chopped; 1 celery stick, finely chopped; 85 g (3oz) fresh white breadcrumbs; 1 lemon, grated zest and juice; 1 pinch ground black pepper; 2 tsp rosemary, chopped; 1.8 kg (4lbs) leg of lamb, trimmed of excess fat; 2 bulbs garlic, halved crossways; 1 handful rosemary sprigs, to garnish

Servings: persons

1
Melt 25g (1oz) butter substitute in a pan, add the onion and celery and cook for about 5 minutes, stirring occasionally, until soft.
2
Stir in the breadcrumbs, lemon rind, lemon juice, seasoning and chopped rosemary.
3
With a sharp knife, make several deep slashes and press in the stuffing.
4
Weigh the joint.
5
Melt the remaining butter substitute and brush over the lamb.
6
Cook in a preheated oven at 190C/170C fan/gas mark 5 for about 20 minutes per 450g (1lb) plus 20 minutes extra.
7
Baste the lamb several times during cooking and add the garlic for the final 30 minutes cooking.
8
Leave the cooked lamb to rest (covered) for about 15 minutes before carving (remember to trim off all visible fat).
9
Serve garnished with rosemary sprigs.

1641

kcal

Calories

108

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 55 g (1.9oz) butter substitute, 1 small onion, finely chopped, 1 celery stick, finely chopped, 85 g (3oz) fresh white breadcrumbs, and more.

Yes, Roast lamb with garlic, lemon and rosemary stuffing recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast lamb with garlic, lemon and rosemary stuffing recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions