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.
Serves88
Cook time4 hr 40 mins4 hour 40 minutes
Prep time20 mins20 minutes, + 15 mins resting time
+ 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
