Slow-roasted thyme and oregano lamb leg
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.
Note: + 15 mins resting time
- 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
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.
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.
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.
Transfer the lamb and vegetables to a serving platter.
Serve with roasted potatoes, thyme sprigs and oregano leaves