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Curtis Stone's lamb leg with smashed cucumbers and fennel tzatziki

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Impress your guests this Easter with tender lamb served with homemade smashed cucumbers and fennel tzatziki. Everyone will be going back for more.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time25 minutes, + 15 mins resting time


  • 3 tsp ground paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 Coles Australian Lamb Boneless Leg Roast (about 1.2kg)
  • 1 tbs extra virgin olive oil

Smashed cucumbers

  • 8 Lebanese cucumbers, ends trimmed, cut crossways into thirds
  • 2 tbs extra virgin olive oil
  • 1 lemon, zested, juiced
  • 2 garlic cloves, finely chopped
  • 1/2 cup mint leaves, torn

Fennel tzatziki

  • 1 Lebanese cucumber, peeled
  • 200g plain Greek-style yoghurt
  • 1 tbs extra virgin olive oil
  • 1/2 tsp fennel seeds, toasted, crushed

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.


  1. Step 1

    Preheat oven to 150°C (130°C fan-forced). In a small bowl, mix the paprika, garlic powder, onion powder, 1 1/2 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Brush the lamb evenly with the oil and sprinkle with the spice mix. Place the lamb in a roasting pan.
  2. Step 2

    Roast the lamb for 1-1 1/4 hours or until an instant-read thermometer inserted into the thickest part of the lamb registers 48°C for medium-rare or until cooked to your liking. Increase oven temperature to 250°C (230°C fan-forced).
  3. Step 3

    Roast lamb for a further 10-15 mins or until browned outside and internal temperature registers between 54°C and 56°C. Set aside for 15 mins to rest.
  4. Step 4

    Meanwhile, to make the smashed cucumbers, place the cucumbers in a large sealable plastic bag. Using a rolling pin, lightly pound the cucumbers to flatten and split them open. Using your fingers, tear up the cucumbers into 3cm pieces and transfer to a medium bowl. Toss the cucumbers with 1 tsp sea salt flakes and set aside for 15 mins or up to 1 hour. Drain the liquid from the cucumbers and discard. Toss cucumbers with oil, lemon zest, 1 1/2 tbs lemon juice, garlic and mint. Season with salt and pepper. Add more lemon juice, if desired.
  5. Step 5

    To make the fennel tzatziki, using the large holes on a box grater, coarsely grate the cucumber into a medium bowl. Add the yoghurt, oil and fennel seeds and stir to combine. Season with salt and pepper.
  6. Step 6

    Arrange the lamb on a large serving platter with the smashed cucumbers and fennel tzatziki. Thickly slice the lamb to serve.

    Serve with mint leaves and lemon wedges.

    Get ahead

    Make the fennel tzatziki up to 1 day ahead. Cover and store in the fridge.

Nutrition Information

Per Serve

Energy: 2026kJ/485 Cals (23%)

Protein: 44g (88%)

Fat: 29g (41%)

Sat fat: 9g (38%)

Carb: 11g (4%)

Sugar: 10g (11%)

Fibre: 4g (13%)

Sodium: 522mg (26%)