Lamb Roast Recipes from London’s Top Chefs

Lamb roast recipes can be found everywhere, we have done the hard work for you and sought out London’s top 3 chef recipes that we here at Big Roast approve of!

From the more traditional Sunday lamb roast to a more tasteful alternative, we have got you covered.

 Big Roast’s Top Lamb Roast Recipe Picks

We have narrowed it down to a classic Jamie Oliver Roast Leg of Lamb, Rohit Ghai’s Andhra Lamb Masala and lastly but definitely not the least, a simple but scrumptious Peter Gordon’s Lamb and Cherry Potato Salad.

Okay enough talking, let’s get straight into these delicious lamb roast recipes of these well renowned London chefs.

Jamie Oliver

This roast leg of lamb of Jamie Oliver is super easy to cook, approximately 1h 35m and serves 8 people


2 kg leg of lamb
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 lemon
Olive oil

Mint Sauce Accompaniment
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar

Preheat the oven to 200ºC. For the marinade crush the garlic and chop the rosemary, finely grate the lemon, drizzle olive oil and mix together. Now season your lamb with salt and pepper, drizzle the marinade and rub over the meat. Place the lamb in the oven on the hot bars. Boil the halved potatoes in salted water for 10 minutes. Then drain and steam dry before placing it back into the pan with leftover rosemary and whole garlic cloves. Drizzle over oil and tip the potatoes into the hot oven tray and place it underneath the lamb in the oven. Make the mint sauce by finely chopping the mint leaves, mixing it with sugar, a pinch of salt, 1tbsp hot water and the vinegar. After 1 and half hours remove the lamb from oven, leave to rest for 15 minutes. Calve the lamb and serve with your roast potatoes and mint sauce!

You can read more about the original recipe here:

Rohit Ghai

Here is a delicious Indian cuisine to spice up your Sunday lunch and it only takes 15 minutes!


1/2 kg Mutton
200 g Onion
100 g Tomato
1 tsp Ginger-garlic paste
Turmeric powder a pinch
1/2 tsp Chilli powder
2 tsp Pepper powder
Salt to taste
Curry leaves
Coriander leaves
Oil for cooking

Pressure cook mutton pieces with 2 cups of water, salt and turmeric. Drain the cooked mutton and keep the water aside. Next, take your bowl shaped frying pan and dry roast masala, once cool grind to a fine powder. Next heat the oil in a pan, add the curry leaves, and add the onions and sauté till brown. Then add the ginger-garlic paste. Add the tomatoes and mutton pieces and cook until tomatoes are soft. Add the ground masala and simmer, then add the water and bring to a boil. Cook until a nice thick gravy appears and all the mutton pieces have been coated. Lastly, add the pepper powder and stir.

You can read more about the original recipe here:

Peter Gordon


4 x 160g lamb rumps (or any other prime cut), trimmed
2 Tbsp olive oil
300g new potatoes
1 red onion, peeled and sliced
6 cloves garlic, peeled and sliced
2 tsp oregano or thyme leaves (or a mixture of both)
16 cherries, pitted and halved
Salt and freshly ground black pepper
2 Tbsp balsamic or red wine vinegar
2 handfuls salad leaves

Preheat oven to 180°C. Score the lamb fat. Over medium heat add 1 tsp oil, then place the lamb in fat-side down in the pan. Cook for 5 minutes, then turn the rumps over and transfer to the roasting dish, then put in the oven for 13-15 minutes. Turn the oven off and leave the door open to rest the meat.

In the interim, boil the potatoes in salted water, then drain and cut in half. Caramelise the onion and garlic over, stirring often. Add the potatoes, herbs and cherries and cook until everything has been seasoned, lastly mix in the vinegar. Calve the lamb against the grain and lay on top of potato salad to serve!

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