- High in protein
- No added sugar
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
Loaded with herbs, this tasty lamb leg is the perfect weekend lunch or dinner. With only 20 minutes prep needed, you’ll have more time for friends and family.
- Serves8
- Cook time4 hour 40 minutes
- Prep time20 minutes, + 15 mins resting time
Ingredients
- 2kg Coles Australian Lamb Whole Leg Roast
- 1/2 cup (125ml) chicken stock
- 1 cup (250ml) dry red wine or extra chicken stock
- 2 brown onions, cut into wedges
- 4 garlic bulbs, halved
- 1 tbs thyme sprigs
- 1 tbs oregano leaves
- 4 rosemary sprigs
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Heat a large frying pan over high heat. Season lamb all over. Cook, turning, for 10 mins or until brown all over. Transfer to a plate. Add the stock and wine or extra stock to the pan and bring to the boil.Step 2
Place onion, garlic, thyme, oregano and rosemary in a roasting pan. Top with lamb. Pour stock mixture around the lamb. Cover with foil. Bake, basting occasionally with pan juices, for 4 hours or until the lamb is falling off the bone.Step 3
Increase oven to 220°C. Uncover the lamb and roast for 30 mins or until the lamb is golden brown and caramelised. Partially cover with foil. Rest for 15 mins.Step 4
Transfer the lamb and vegetables to a serving platter.
Serve with roasted potatoes, thyme sprigs and oregano leaves
Nutrition Information
Per Serve
Energy: 1685kJ/403 Cals (38%)
Protein: 38g (76%)
Fat: 24g (34%)
Sat fat: 10g (42%)
Carb: 3g (1%)
Sugar: 2g (2%)
Fibre: 3g (10%)
Sodium: 188mg (9%)
Slow-roasted thyme and oregano lamb leg
- Serves8
- Cook time4 hour 40 minutes
- Prep time20 minutes, + 15 mins resting time
Ingredients
- 2kg Coles Australian Lamb Whole Leg Roast
- 1/2 cup (125ml) chicken stock
- 1 cup (250ml) dry red wine or extra chicken stock
- 2 brown onions, cut into wedges
- 4 garlic bulbs, halved
- 1 tbs thyme sprigs
- 1 tbs oregano leaves
- 4 rosemary sprigs
Description
Loaded with herbs, this tasty lamb leg is the perfect weekend lunch or dinner. With only 20 minutes prep needed, you’ll have more time for friends and family.
Method
Step 1
Preheat oven to 150°C. Heat a large frying pan over high heat. Season lamb all over. Cook, turning, for 10 mins or until brown all over. Transfer to a plate. Add the stock and wine or extra stock to the pan and bring to the boil.Step 2
Place onion, garlic, thyme, oregano and rosemary in a roasting pan. Top with lamb. Pour stock mixture around the lamb. Cover with foil. Bake, basting occasionally with pan juices, for 4 hours or until the lamb is falling off the bone.Step 3
Increase oven to 220°C. Uncover the lamb and roast for 30 mins or until the lamb is golden brown and caramelised. Partially cover with foil. Rest for 15 mins.Step 4
Transfer the lamb and vegetables to a serving platter.
Serve with roasted potatoes, thyme sprigs and oregano leaves