Step 1: Preheat the Oven Properly

Preheat your oven to 220°C (430°F). Starting hot helps create color and locks in flavor.

Step 2: Bring the Lamb Closer to Room Temperature

Take the lamb out of the refrigerator 30–45 minutes before cooking. This promotes more even roasting.

Step 3: Prepare and Season the Meat

Pat the lamb dry and make small slits across the surface using a knife. Rub with olive oil, salt, and pepper.

Step 4: Add Garlic and Herbs

Push slices of garlic and small sprigs of rosemary into the cuts. This allows flavor to penetrate the meat while roasting.

Step 5: Arrange in the Roasting Tray

Place the lamb into a roasting tray. If using vegetables, spread them underneath and around the meat.

Step 6: Start with High Heat

Roast for 20 minutes at 220°C (430°F) to develop color.

Step 7: Lower the Heat and Continue Cooking

Reduce the oven to 180°C (350°F) and continue roasting:

• • Rare: about 15 minutes per 500g

• • Medium: about 20 minutes per 500g

• • Well done: about 25 minutes per 500g

Adjust depending on your oven and cut.

Step 8: Rest Before Carving

Remove from the oven and cover loosely with foil. Rest for 15–20 minutes before slicing.