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This one-pan roast leg of lamb is the easiest way to make a full roast dinner, using only one roasting tin. We add the veggies in at different times, to ensure everything is finished at the same time. The vegetables are roasted in the oil and the meat juices, so they taste divine!
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I LOVE a roast lamb dinner with tender, succulent lamb with its meaty rich flavour, and having the veggies roasted in the same pan means we’re going easy on the washing up too. This one’s a winner for a Sunday roast!
📋 Ingredients?
I’m using a 2kg (4.4lb) leg of lamb for my family of 4, you could use a bigger leg if you wanted to serve more people but you’d need to adjust the cooking time.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Score the fatty skin then season the bone-in leg of lamb with a mixture of salt, pepper, and rosemary.
- Place the lamb in a large roasting pan and roast in the oven.
- After the first round of cooking, we’re going to add the potatoes to roast in the meat juices.
- After a further 25 minutes then we add in the root vegetables
- Then for the final 15 minutes of cooking, we’re going to add in the runner and fine green beans,
👩🍳PRO TIP I’m cooking this until the leg of lamb is a nice medium with an internal temp of 65-70C. At this temp, the meat will still be a little pink but will be lovely and tender and juicy and full of flavour. You can use a meat thermometer to check the internal temp and adjust your cooking time to suit your tastes.
How to make the gravy
If you want to serve up gravy with this meal, add 300ml (1 ¼ cups) of lamb stock to the pan juices left in the roasting tin, once you’ve removed the lamb and vegetables.
Heat up to boiling, then stir in a cornflour (cornstarch) slurry, of 1 tbsp of cornflour (cornstarch), mixed with 2 tbsp cold water, to thicken.
🍽️ What to serve it with
This one-pan roast leg of lamb comes with everything you need for a roast dinner with the exception of one thing….. Mint sauce. You can’t have roast lamb without it! IMHO
If you wanted to go all out you could also serve it up with some Cauliflower Cheese and some easy Spring Greens on the side, they both go really well with roast lamb 😋.
Although I didn’t photo this with Yorkshire Puddings, Chris always wants them with any roast dinner. What are your thoughts on this? I’d love to know in the comments below.
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One-pan roast leg of lamb recipe
This one-pan roast leg of lamb is the easiest way to make a full roast dinner, using only one roasting tin. We add the vegetables in at different times, to ensure everything is finished at the same time. The vegetables are roasted in the oil and the meat juices, so they taste divine!
INSTRUCTIONS
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Preheat the oven to 180C/350F. Place the lamb in a large roasting tin and score the fatty bits of the lamb lightly with a sharp knife.
2 kg (4.4lb) leg of lamb
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Rub on the olive oil, then sprinkle on the salt, pepper and rosemary.
1 tbsp olive oil, ½ tsp salt, ½ tsp dried rosemary, ½ tsp black pepper
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Place in the oven for 1 hour 15 minutes.
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After 1 hour 15 minutes hours, baste the lamb, then arrange the potatoes in the tin around the lamb. Drizzle the oil onto the potatoes and sprinkle on the salt, pepper and dried thyme.
4 medium potatoes, 2 tbsp olive oil, ½ tsp dried thyme, ¼ tsp salt, ¼ tsp black pepper
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Place back in the oven to cook, uncovered for 15 minutes
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After 15 minutes, open the oven and turn the potatoes. Add the carrots, parsnips and radishes to the tin. Turn them in the oil and meat juices to coat, then place back in the oven for a further 25 minutes.
3 carrots, 3 parsnips, 10 large radishes
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After 25 minutes, open the oven and add the runner beans and green beans. Turn to coat in the oil and meat juices and sprinkle the salt and pepper onto all of the vegetables. Place back in the oven for a final 15 minutes.
150 g (5.2oz) sliced runner beans, 100 g (3.5 oz) extra fine green beans, ¼ tsp salt, ¼ tsp black pepper
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Remove from the oven and place the lamb and vegetables on a warm serving plate to serve.
✎ Notes
If you want to serve up gravy with this meal, add 300ml (1 ¼ cups) of lamb stock to the pan juices left in the roasting tin, once you’ve removed the lamb and vegetables. Heat up to boiling, then stir in a cornflour (cornstarch) slurry, of 1 tbsp of cornflour (cornstarch in the US), mixed with 2 tbsp cold water, to thicken.
Nutritional information is estimated per serving
Nutrition
Calories: 789kcalCarbohydrates: 68gProtein: 72gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 202mgSodium: 841mgPotassium: 2553mgFiber: 14gSugar: 12gVitamin A: 8087IUVitamin C: 74mgCalcium: 132mgIron: 9mg
This one pan roast lamb with veggies is one of the recipes featured in my book ‘It’s All About Dinner’.
If you like this then there is a whole section in my book dedicated to roast dinners, I know you’ll love it!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
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