1-Getting started with this rosemary garlic lemon roast lamb is simple and rewarding: Begin by preheating your oven to 170°C (350°F) or 150°C (300°F) if using a fan-forced setting. Arrange the potatoes and onions in a large baking dish, then toss them with the olive oil, sea salt flakes, and freshly cracked black pepper for even flavor.

2-Next: place the 2.5 kg bone-in leg of lamb on top of the veggies. Season it with the sea salt flakes and black pepper, then massage on the marinade made from finely chopped garlic, chopped rosemary leaves, dried oregano, and extra-virgin olive oil. Pour the chicken stock, lemon juice, and optional white wine around the lamb, making sure not to pour directly on the meat to keep the flavors intact.

3-Cover the dish with a lid or double foil and bake for about 4½ hours until the lamb is tender and pulls apart easily. For more tips on lamb preparation, visit our easy lamb chop recipe. If it needs more time, continue cooking in 30-minute intervals while checking tenderness.

4-Increasing the Oven Temperature for a Golden Finish: Once the lamb is tender, increase the oven temperature to 240°C (475°F) or 220°C (425°F) fan-forced. Baste the lamb with the pan juices and roast uncovered for 20 minutes to form a golden crust, adding water if the juices start to evaporate. After roasting, rest the lamb loosely covered with foil for at least 10 minutes before carving to keep it juicy.

5-Serve it with the potatoes and pan juices for a complete meal. For browner potatoes, remove the lamb, pour out most of the juices to drizzle later, and roast the potatoes alone for 20 minutes until they caramelize. This step-by-step approach ensures a delicious result every time, with adjustments for smaller or boneless cuts by checking tenderness regularly.