How to cook a leg of lamb with chef Marcus Bean

How to cook a leg of lamb with chef Marcus Bean

How to cook a leg of lamb

This is the ultimate guide to cooking a leg of lamb for Easter or any Sunday lunch occasion. Succulent and tender roast lamb makes for the perfect Easter centrepiece and is a fantastic crowd-pleaser for any roast dinner occasion.

In partnership with Chef Marcus Bean

We’ve proudly teamed up with renowned Chef Marcus Bean, a regular on ITV’s This Morning, to show you how to cook a leg of lamb for the ultimate Easter feast. Watch as he demonstrates how long to cook your leg of lamb and how to prepare it with delicious parmesan roasted new potatoes.

We’ve also added written instructions for this Marcus Bean recipe below to make it easy to follow when you are ready to head into the kitchen and create your feast!

Watch Now: How to Cook Leg of Lamb with Chef Marcus Bean

Recipe: Roasted leg of lamb with parmesan roasted new potatoes by chef Marcus Bean

Serves: 6-8 

Cook time: 25 minutes per 500g (2 kilo 1 ½ hours or until
55-60c on the Meater Probe)

Prep time: 10-15 minutes  

  • Ingredients

    Lamb: 

    • DukesHill Whole bone-in leg of lamb 2kg 
    • 6-7 garlic cloves cut in half 
    • 4 Sprigs of Rosemary, cut into small pieces to
      spike into the lamb  
    • Rapeseed oil  
    • Salt 


    Potatoes:     

    • 1 kilo new potatoes  
    • 4 sprigs of Thyme 
    • Rapeseed oil  
    • Salt & pepper  
    • 7 x cloves of garlic cut into small pieces  
    • 2 sprigs of thyme (remove thyme leave from stem
      and use) 
    • 150g Parmesan 

  • Method for cooking:

    1. Preheat the oven to 160 degrees. Mark incisions in the lamb with a knife and spike with rosemary and garlic all over. This will give a great flavour when it cooks. Cover the lamb with oil and salt and put on a baking tray. Place in the oven and cook for 1 ½ hours or until the lamb reaches 55 degrees for medium (pink). Always check the temperature after 1 hour of cooking.

    2. Place the new potatoes in a pan with cold water, add salt and thyme sprigs. Bring up to the boil and cook for around 15 minutes. Then run under some cold water to cool.

    3. Once the potatoes are cool, slice them lengthways. Place into a mixing bowl and cover with oil, salt, pepper, chopped garlic & thyme leaves. Roast in a preheated oven between 200-220 degrees for about 20 minutes, or until golden. Cover the potatoes in freshly grated parmesan and a pinch of salt, and place back into the oven for a further 20-30 minutes until golden and crispy.

    4. Once cooked, allow the roast lamb to rest for at least 20 minutes before carving. Serve with Lucy’s Chorizo Jam and Pickled Shallots.