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    Recipes — leg of lamb bone in

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    Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes

    A Greek style lemon and herb marinated roast leg of lamb with lemon roast potatoes that is perfect for a special Sunday dinner.

    Roast diners are always good, I sometimes enjoy using the leftovers even more so I often get larger cuts of meat than needed planning to get lots of leftovers! I kicked off using the lamb leftovers this morning by making some roast lamb gyros, with tomatoes, onion, tzatziki and feta for breakfast and I served them with some of the leftover roast potato wedges and a salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 4


        •    4 lemons
        •    1 tsp paprika
        •    2 tsps pepper
        •    1 tbsp sea salt
        •    2 tsps oregano
        •    1/2 tsp oregano
        •    1/3 cup olive oil
        •    1 tbsp dijon mustard
        •    salt and pepper to taste
        •    2 tbsps thyme, chopped
        •    2 tbsps rosemary, chopped
        •    1 (4 pound) leg of lamb with bone in
        •    8 cloves garlic, half slivered and half chopped
        •    2 pounds potatoes, optionally peeled and cut into wedges


    1. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.

    2. Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.

    3. Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.

    4. Cover in foil and roast in a preheated 450F/230C oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.

    5. Reduce the heat to 350F/180C and roast until browned, remove from the oven cover in foil and let rest.

    6. Remove the drippings from the pan reserving them.

    7. Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.

    8. Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 450F/230C until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.

    This great family recipe is thanks to Closet Cooking Recipes at https://www.closetcooking.com/greek-style-roast-leg-of-lamb-with/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Barbecued Sweet and Smokey Butterflied Leg of Lamb

    Looking for delicious recipes for natural lamb? Check out our tasty recipe for Barbecued Sweet & Smokey Butterflied Leg of Lamb.

    Prep Time

        •    Cook time: 1 hour
        •    Yield: Serves 6


        •    1 cup maple syrup
        •    ¼ cup tomato purée
        •    2 tbbsps vegetable oil
        •    1 cup barbecue sauce
        •    2 tsps smoked paprika
        •    2 ounces barbecue seasoning
        •    3- to 3½-pound Australian lamb leg, butterflied


    1. Preheat barbecue or oven to 320°F.
    2. Place the lamb in a shallow baking dish and brush with oil, then rub barbecue seasoning into both sides of the lamb.
    3. In a small saucepan, combine the barbecues sauce, maple syrup, smoked paprika, tomato purée and oil. Heat sauce over low heat, simmering for 5 minutes.
    4. Brush sauce over the lamb and barbecue or roast over a low heat, basting frequently and taking care not to burn marinade. If cooking over coals, wait until coals are white before cooking. If roasting in an oven, allow 30 minutes per pound. Lamb may need to be turned to brown both sides.
    5. Allow lamb to rest 10 minutes prior to serving and slicing at the table.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/barbecued-sweet-and-smokey-butterflied-leg-of-lamb/#

    Lamb, Squash & Apricot Tagine

    A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 40 minutes
        •    Yield: Serves 4


        •    2 tbsps oil
        •    1 large onion, finely chopped
        •    2 garlic cloves, finely chopped
        •    1 tbsp ras-el-hanout
        •    1 tsp ground coriander
        •    600g lamb leg, diced into 2cm pieces, excess fat trimmed
        •    200g butternut squash, diced
        •    200g soft dried apricot
        •    400g can chopped tomato
        •    500ml lamb or beef stock
        •    zest 1 lemon
        •    small bunch coriander
        •    couscous and natural yogurt, to serve


    1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
    2. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
    3. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2411640/lamb-squash-and-apricot-tagine

    Lamb Mini Roast with Balsamic Syrup (lamb leg)

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 lamb mini roasts
        •    Few sprigs fresh thyme leaves
        •    2 cloves garlic, peeled and cut
        •    Mashed parsnip and cavolo nero (Tuscan cabbage), to serve

    Balsamic Syrup:

        •    ½ cup brown sugar
        •    ½ cup balsamic vinegar


    1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb, brush with a little oil, sprinkle with thyme leaves and season with salt and pepper.
    2. Sear in hot pan to brown and finish in the oven for 20 minutes for medium rare.
    3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb against the grain and drizzle with the Balsamic syrup.
    4. To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
    5. Served with mashed parsnip and cavolo nero (Tuscan cabbage).

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-mini-roast-with-balsamic-syrup/#

    BBQ Lamb with Pea Salad and Mint Sauce

    Fire up the barbie with this Summer-inspired twist on the classic lamb roast and mint sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    700g baby white potatoes, halved

        •    1 1/2 cups (180g) frozen peas
        •    150g sugar snap peas
        •    150g snow peas, trimmed
        •    1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic

    Mint Sauce:

        •    1 bunch mint, leaves picked
        •    2 tsps finely grated lemon rind
        •    2 tbsps lemon juice
        •    1 garlic clove, crushed
        •    1 tbsp caster sugar
        •    2 tbsps olive oil
        •    1 tbsp warm water


    1. Preheat a covered barbecue grill on medium. Cook lamb in covered barbecue for 12 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thickly slice.
    2. Meanwhile, cook potato in a large saucepan of boiling water for 10 mins. Add peas, sugar snap peas and snow peas. Cook for 2-3 mins or until peas are bright green and tender. Drain.
    3. To make the mint sauce, process mint, lemon rind, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and warm water until almost smooth. Season.
    4. Place potato mixture and lamb on a serving platter. Drizzle with mint sauce.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/bbq-lamb-pea-salad-mint-sauce-recipe/kxnwn1bf