RECIPE: Roasted Lemon-Rosemary Leg Of Lamb

I do love a good leg of lamb, and this is the perfect recipe for this time of year. It’s also a great dish to make in celebration of the new year, or for your next special occasion.


1 leg of lamb, bone in
4 tablespoons fresh lemon juice
7-10 cloves garlic, minced
3 tablespoons rosemary, chopped
3 tablespoons thyme, chopped
1 tablespoon salt
1 tablespoon coarse ground pepper


4 tablespoons mixed herbs, parsley and chives, chopped
1 onion, diced
1 1/2 cups chicken stock
3/4 cup red wine, such as Cabernet


Preheat oven to 200°C

With your hands, rub the lamb with lemon juice. Sprinkle with garlic, rosemary and thyme and press onto the lamb, using your fingers to adhere to the meat.

Season the meat with the salt and pepper, place in a roasting pan.

Put the lamb in the oven for 25-30 minutes to seal the meat.

Reduce temperature to 180°C and continue to cook for a further 1 hour and 20 minutes for medium.

Remove the lamb from the pan, cover with foil and let rest for at least 15 minutes before carving.