Mary Berry’s Fast Roast Rosemary Leg Of Lamb Recipe [GUIDE]

Mary Berry’s Fast Roast Rosemary Leg of Lamb is a flavorful, tender, and aromatic dish that captures the essence of a traditional roast lamb while offering a quicker, more efficient cooking method. Known for her ability to create classic recipes with a twist, Mary Berry’s take on lamb involves using fresh rosemary, garlic, and a few simple ingredients to produce a juicy, perfectly roasted leg of lamb in less time than a conventional recipe. The key to this recipe is a high-temperature roast that caramelizes the outside while keeping the interior succulent and juicy. It’s ideal for a family dinner, a special occasion, or even for meal prep when you want something flavorful but don’t have hours to spend in the kitchen.

The fast roasting method retains all the richness of a slow-roasted lamb but with significantly less time required. This dish marries the earthy fragrance of rosemary with the depth of flavor in the lamb, enhanced by the addition of garlic and a dash of olive oil. The fast roasting technique allows the lamb to be crispy on the outside while tender and pink on the inside, making it an incredibly satisfying and elegant dish to serve.

Mary Berry’s Fast Roast Rosemary Leg Of Lamb Recipe

Ingredients Needed

The beauty of Mary Berry’s Fast Roast Rosemary Leg of Lamb lies in its simplicity. The ingredients are all staples, and most of them are probably already in your pantry or fridge. Here’s what you’ll need:

1. Leg of Lamb (approximately 1.5 – 2 kg or 3.3 – 4.4 lbs) – The star of the dish! You can either buy a whole leg or ask your butcher to bone it for easier carving. You’ll want to ensure it’s of good quality for maximum flavor.
2. Fresh Rosemary (2-3 sprigs) – Rosemary is the perfect herb for lamb, imparting a piney, aromatic flavor that enhances the richness of the meat. Fresh rosemary is best, but you can substitute with dried if necessary.
3. Garlic (3-4 cloves) – Garlic brings a pungent, savory depth to the dish, complementing the lamb’s natural flavor. You can either slice it thinly or crush it.
4. Olive Oil (2 tablespoons) – Olive oil helps to create a golden, crispy crust on the lamb. It also aids in the infusion of flavors, ensuring the herbs and garlic meld with the meat.
5. Lemon Zest (optional, 1 lemon) – A subtle touch of citrus can brighten the richness of the lamb and balance out the heavier flavors. A light sprinkle of zest before roasting adds an extra dimension.
6. Salt and Pepper (to taste) – Essential to season the meat and bring out its natural flavors.
7. White Wine or Water (for roasting) – A small amount of white wine or water added to the roasting pan will help keep the lamb moist and create a delicious base for gravy if desired.
8. Vegetables (optional, such as carrots, onions, and potatoes) – You can add vegetables to the roasting pan to cook alongside the lamb, which will soak up the flavors as they roast. These are optional but can turn your dish into a complete meal.

Equipment Needed

This dish is easy to prepare, but there are a few tools that will make your cooking process smoother and ensure perfect results:

1. Roasting Tin or Tray – A sturdy roasting tin is essential for holding the lamb and any vegetables you may add. Ideally, it should have a rack to keep the lamb elevated off the base, allowing the heat to circulate and cook the meat evenly.
2. Sharp Knife – A sharp knife is necessary to make small incisions in the lamb for inserting garlic and rosemary. It also helps when carving the roast.
3. Meat Thermometer (optional) – For those who want to ensure their lamb is cooked perfectly, a meat thermometer is a great tool. It takes the guesswork out of the cooking process and guarantees that the lamb is done to your desired level of doneness.
4. Basting Brush or Spoon – If you’re basting the lamb with pan juices or olive oil during the roasting process, a brush or spoon will be useful to apply the liquid evenly over the meat.
5. Aluminum Foil – Used for covering the lamb if you need to tent it for part of the cooking to prevent over-browning or drying out.

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

1. Preheat the Oven: Start by preheating your oven to a high temperature, around 220°C (425°F). The high heat helps to sear the lamb and create a golden crust.
2. Prepare the Lamb: Take the leg of lamb out of the fridge 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels to remove any excess moisture. This step helps in getting a good, crispy exterior.
3. Season the Lamb: Make small slits all over the surface of the lamb using a sharp knife. Insert slivers of garlic and small sprigs of rosemary into these incisions. This will allow the flavors to penetrate deep into the meat. Drizzle the lamb with olive oil, then rub it in along with a generous sprinkle of salt and pepper. If you’re using lemon zest, rub it over the lamb as well.
4. Roast the Lamb: Place the lamb in your roasting tin. If you’re adding vegetables, arrange them around the lamb. Pour a small amount of white wine or water into the base of the roasting tin-this helps to keep the lamb moist and creates a delicious base for gravy.
5. Roasting Time: Roast the lamb for about 20-25 minutes per 500g (1 lb) for medium-rare. If you prefer it well-done, add another 10-15 minutes. For best results, use a meat thermometer-aim for around 60°C (140°F) for medium-rare, 70°C (160°F) for medium, and 80°C (175°F) for well-done.
6. Rest the Lamb: Once the lamb reaches your desired level of doneness, remove it from the oven. Tent it with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender, juicy roast.
7. Carve and Serve: After resting, carve the lamb against the grain into slices. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips And Tricks

1. High Heat at the Start: The key to getting a perfect fast roast is starting with high heat. The initial blast of heat will give the lamb a crispy exterior while keeping the inside moist.
2. Don’t Overcrowd the Pan: If you’re adding vegetables, be mindful not to overcrowd the roasting pan. Leave enough space for the hot air to circulate around the lamb, allowing it to roast evenly.
3. Use a Meat Thermometer: If you’re unsure about your lamb’s doneness, a meat thermometer will help ensure perfect results. Remember that the lamb will continue to cook slightly once removed from the oven, so pull it out just before it hits your desired temperature.
4. Baste for Extra Flavor: Occasionally baste the lamb with the juices from the roasting pan to keep it moist and flavorful. This will also help achieve a beautiful golden crust.
5. Resting Time Is Crucial: Don’t skip the resting period! Allowing the lamb to rest ensures the juices redistribute and results in a more tender roast.
6. Add More Herbs for Extra Aroma: While rosemary is the primary herb for this recipe, you can experiment with additional herbs like thyme or oregano for a more complex flavor.

Mary Berry’s Fast Roast Rosemary Leg of Lamb is the perfect recipe for anyone who craves the taste of a traditional roast without spending hours in the kitchen. By utilizing high heat and a simple combination of rosemary, garlic, and olive oil, this dish delivers the same tender, juicy roast you’d expect from a slow-cooked lamb-but in a fraction of the time. Whether it’s for a family dinner or a holiday meal, this recipe is sure to impress guests with its flavors and ease. The crispy exterior and succulent interior make every bite a delight. With a few key ingredients and a bit of know-how, you can create a roast lamb that feels luxurious but doesn’t require endless hours of preparation or waiting.

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

Mary Berry’s Fast Roast Rosemary Leg of Lamb is a versatile dish that can easily be adapted to suit different tastes, dietary preferences, or occasions. Whether you’re looking to add a bit of flair or just want to experiment with different ingredients, here are some easy and creative recipe variations to consider.

1. Mediterranean Twist:

If you’re craving a taste of the Mediterranean, why not give the lamb a fresh, summery twist? Start by adding finely chopped sun-dried tomatoes, kalamata olives, and capers to the rosemary and garlic marinade. This will infuse the lamb with a briny, savory depth of flavor that’s perfect for a light, fresh meal. Add a sprinkle of feta cheese once the roast is done, and serve with a side of couscous or a Greek salad for an added burst of color and taste.

2. Herb & Spice Rub:

While rosemary is a classic pairing with lamb, experimenting with different herbs and spices can give your roast a whole new dimension. Try using a mixture of thyme, oregano, and sage for an earthier flavor, or add a touch of cumin, coriander, and paprika for a warm, aromatic kick. For an extra flavor boost, add a drizzle of honey or pomegranate molasses to the rub before roasting to create a beautiful balance of savory and sweet flavors.

3. Lemon and Garlic Infusion:

If you want to enhance the natural brightness of the lamb, a lemon and garlic infusion is a winning choice. Mix grated lemon zest and lemon juice with garlic, olive oil, and a pinch of sea salt, and rub this mixture all over the lamb before roasting. The lemon adds a refreshing tang that complements the richness of the lamb, while the garlic creates a comforting aroma. Pair this with roasted vegetables such as potatoes and carrots, and you’ve got a classic roast with a zesty, uplifting twist.

4. Mustard and Herb Coating:

For a more bold, tangy flavor, consider creating a mustard-based marinade. Combine wholegrain mustard, Dijon mustard, and olive oil with finely chopped rosemary, thyme, and garlic. This creates a sharp, savory crust on the lamb that caramelizes beautifully during roasting. The mustard not only adds flavor but also helps tenderize the meat, giving it a succulent, melt-in-your-mouth texture. Serve with a creamy mustard sauce on the side for added richness.

5. Sweet and Spicy Glaze:

For something a little more adventurous, try brushing the lamb with a sweet and spicy glaze made from a combination of honey, balsamic vinegar, and a touch of chili flakes. The sweetness from the honey and balsamic vinegar will create a sticky, caramelized coating, while the chili flakes introduce a subtle heat that balances the richness of the lamb. This variation works beautifully when paired with roasted sweet potatoes and a light salad to balance the bold flavors.

These variations allow you to explore different flavor profiles, all while staying true to the simplicity and elegance of Mary Berry’s original recipe.

Storing Leftovers

Once you’ve enjoyed your Mary Berry’s Fast Roast Rosemary Leg of Lamb, you may find yourself with some delicious leftovers. Properly storing your lamb is essential to ensure it stays fresh, safe to eat, and maintains its flavors.

1. Cooling and Refrigerating:

To store your leftover lamb, start by allowing it to cool at room temperature for no more than two hours after cooking. The key to maintaining freshness is to avoid leaving it out too long. Once cooled, carve the lamb into smaller portions to make it easier to reheat and store. Place the portions in an airtight container or wrap them tightly in plastic wrap or aluminum foil to prevent exposure to air. This helps retain the moisture and flavor of the lamb. Store it in the fridge for up to 3-4 days.

2. Freezing Leftovers:

If you want to enjoy the lamb at a later date, freezing is a great option. Freeze the carved lamb in individual portions, as this makes it easier to thaw and reheat only the amount you need. Wrap the lamb tightly in freezer-safe plastic wrap or aluminum foil, and place it in a resealable freezer bag or airtight container. Label the bag with the date and type of meat to help you keep track of what’s inside. Frozen lamb can be stored for up to 3 months, but the quality may start to diminish if stored for longer periods.

3. Reheating Leftovers:

When it’s time to reheat your leftover lamb, there are a few options. If you want to maintain the juiciness and tenderness, reheating in the oven is your best bet. Preheat your oven to 300°F (150°C) and place the lamb on a baking tray, covering it with foil to retain moisture. Heat it for about 15-20 minutes, or until it’s thoroughly warmed through. Alternatively, you can reheat the lamb in a skillet on low heat, adding a little bit of broth or water to keep it moist. Avoid microwaving the lamb, as it can dry out and become tough.

For an extra touch, why not add a little sauce or gravy when reheating? This will help to bring back some of the flavor and juiciness.

What To Eat With Mary Berry’s Fast Roast Rosemary Leg Of Lamb?

When it comes to pairing sides with Mary Berry’s Fast Roast Rosemary Leg of Lamb, the options are as diverse as they are delicious. The key is to balance the rich, savory flavors of the lamb with sides that either complement or contrast the dish.

1. Roasted Vegetables:

A classic pairing with lamb is a medley of roasted root vegetables, such as carrots, parsnips, and potatoes. These earthy vegetables not only complement the lamb’s richness but also soak up any of the aromatic rosemary and garlic flavors from the roast. For a more colorful touch, try adding beets, sweet potatoes, or even cauliflower. Drizzle with olive oil, sprinkle with thyme or rosemary, and roast them alongside the lamb for a harmonious meal.

2. Minted Peas or Green Beans:

Mint is a classic accompaniment to lamb, and minted peas or green beans are the perfect side dishes to brighten up the meal. Simply blanch the peas or beans and toss them with fresh mint, butter, and a pinch of sea salt for a fresh, slightly herbal contrast to the richness of the lamb. The mint adds an uplifting note, balancing the depth of flavor from the rosemary.

3. Couscous or Quinoa:

For a lighter, grain-based side, couscous or quinoa works wonders with lamb. Couscous is light and fluffy, and it absorbs any delicious juices from the lamb, while quinoa adds a bit of texture and nuttiness. To elevate the flavors, consider adding some chopped herbs, such as parsley or cilantro, and a drizzle of olive oil or lemon juice. This will create a refreshing contrast to the hearty lamb while still keeping the meal satisfying.

4. Gravy or Mint Sauce:

A rich, flavorful gravy or classic mint sauce is essential to serving with lamb. You can prepare a simple gravy by deglazing the pan juices left behind after roasting, then adding a bit of stock to create a smooth, savory sauce. For mint sauce, combine fresh mint, vinegar, sugar, and a touch of water for a tangy, refreshing accompaniment that’s perfect for lamb.

5. Salad:

For a lighter, refreshing counterpoint, a crisp salad with a tangy vinaigrette can add brightness and texture to the meal. A simple salad of mixed greens, cherry tomatoes, cucumber, and red onions works beautifully with lamb. For extra flavor, toss in some roasted nuts, such as almonds or walnuts, and a sprinkle of feta cheese.

Conclusion

Mary Berry’s Fast Roast Rosemary Leg of Lamb is a timeless dish that combines elegance with simplicity. Whether you stick to the original recipe or explore creative variations, this roast offers endless opportunities for customization. It’s a versatile and crowd-pleasing centerpiece, perfect for special occasions or an indulgent weeknight meal. By storing leftovers properly and pairing it with the right sides, you can elevate the dining experience and enjoy the flavors for days to come. With its succulent tenderness and aromatic flavors, this dish is sure to remain a favorite for years to come.

FAQs

What Is The Key To Making Mary Berry’s Fast Roast Rosemary Leg Of Lamb Tender And Juicy?

The key to making this leg of lamb tender and juicy lies in using a high heat for a short time. Mary Berry recommends roasting the lamb at 220°C (425°F) for the first 20 minutes, then reducing the temperature to 180°C (350°F) to ensure the lamb cooks through without drying out. This method helps the lamb develop a flavorful crust while retaining moisture inside, resulting in a succulent roast.

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 depends on the size of the leg, but generally, it takes around 1 hour to 1 hour 15 minutes. After searing it at high heat for 20 minutes, the lamb should be roasted at a lower temperature until it reaches the desired level of doneness. A meat thermometer can be used to check the internal temperature, which should be around 60°C (140°F) for medium-rare.

Can I Use Other Herbs Instead Of Rosemary For Mary Berry’s Fast Roast Leg Of Lamb?

Yes, while rosemary is the signature herb in Mary Berry’s recipe, you can experiment with other herbs such as thyme, garlic, or mint to give the lamb a different flavor. Keep in mind that rosemary complements the rich, gamey flavor of lamb very well, so substituting it may change the overall taste. For a similar flavor profile, try using a mix of rosemary and thyme, or simply add some garlic to enhance the dish.