Recipe - Roast Lamb Leg

Roast Lamb Leg by Foodland Recipe Kitchen

Preparation Time: 10 Minutes
Cooking Time: 3½ Hours
Serves: 6-8


  • 2-3 kg leg of lamb
  • 8-10 anchovy fillets
  • 8-10 whole garlic cloves, peeled
  • Extra virgin olive oil
  • Sea salt flakes and ground black pepper
  • 2 cups water
  • 10 sprigs rosemary


  • Baking Paper
  • Small Knife
  • Baking Tray
  • Foil
  • Roasting Dish


1. Preheat oven to 140°C. Line a roasting dish with baking

2. Using a small knife, cut 8-10 deep pockets into the lamb,
then push one anchovy fillet and one garlic clove into
each pocket.

3. Rub olive oil over the surface of the lamb, sprinkle
generously with sea salt and black pepper to season.

4. In the baking tray, place rosemary sprigs to make a
base, sit lamb leg on top of rosemary.

5. Pour water around the lamb, cover lamb with a piece
of baking paper and then a large piece of foil, seal
tightly around the edge of roasting dish.

6. Place in preheated oven, cook for 3 hours, uncover
and continue to roast for another 20 minutes or till
lamb is well browned.

7. Remove from oven and cover loosely with foil, allow
to rest for 20 minutes before serving.

8. Collect pan juices, strain and serve beside the lamb.

9. We suggest serving roast lamb with asparagus, broad bean and risoni salad or
vegetables of your choice.