Roasted leg of lamb with turnips and shallots

Succulent lamb with roasted root veg, seasoned with thyme and served with a rich wine gravy.

Serves: 6

Preparation time:  20 minutes

Cooking time:  3 hours

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You will need

  • 2kg whole lamb leg, bone in
  • 1 tablespoon olive oil
  • 400g pack shallots, peeled
  • 8 turnips, peeled and quartered
  • 1 bulb garlic, cloves separated but unpeeled
  • ½ x 15g pack fresh thyme
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Recipe Information

Step by step guide to making Roasted leg of lamb with turnips and shallots

  1. Preheat the oven to 190ºC, fan 170ºC, gas mark 5. Rub the lamb with the olive oil and season well with pepper and lightly with salt.
  2. Place in a large roasting tin and surround with the shallots, turnips and garlic cloves. Scatter over the thyme and cover with foil. Cook following pack instructions (the total time will depend on the weight of the joint).
  3. Once cooked, leave to rest for 10 minutes, then carve and serve with the veg.

Cook's tip: While the lamb rests, make a red wine gravy. Pour off most of the cooking fat from the tin, then add a glass of wine to what's left in the tin and cook on the hob, stirring, until most of the wine has evaporated. Add 150ml stock and cook until reduced.

Any leftovers? Save them for Monday and turn them into an easy family supper with this Lamb souvlaki recipe. 

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Video for Roasted leg of lamb with turnips and shallots

Learn how to carve delicious slices of succulent lamb from a roasting joint on the bone. Watch our step-by-step guide with family recipe writer Holly Bell.

Nutritional information for Roasted leg of lamb with turnips and shallots

Nutritional information for Roasted leg of lamb with turnips and shallots

Nutrition type per serving
Calories 697 kcal
Total Fat 43.5g
Saturated Fat 18.2g
Salt 0.9g
Sugar 8.9g

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