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Spanish lamb roast with mixed bean and chorizo salad

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This Spanish lamb roast makes a perfect main when entertaining. Full of delicious spices and zesty lemon, there is no going wrong with this flavour combo. Give it a go!

  • Serves8
  • Cook time2 hour 30 minutes
  • Prep time20 minutes, (+ 15 mins resting time)


  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 4 cloves garlic, crushed
  • 1 tbsp grated lemon rind
  • ¼ cup (60ml) extra virgin olive oil
  • 2.5kg Coles Australian Lamb Leg
  • 2 chorizos, sliced
  • 2 x 250g pkts Mexican Microwavable Rice, to serve
  • 2 x 400g cans four bean mix
  • 200g Perino tomatoes, halved
  • 120g pkt Coles Brand Beetroot and Spinach Leaf Salad Mix
  • 1 red onion, cut into thin wedges
  • ¼ cup (60ml) lemon juice
  • Lemon wedges, to serve

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 180˚C.
  2. Step 2

    Combine paprika, oregano, garlic, lemon rind and 2 tbsp oil in a small bowl. Season. Rub the spice mix all over the lamb to coat. Place the lamb in a large roasting pan. Cover with foil and bake in oven for 1 hour 30 mins. Uncover and bake for a further 1 hour or until lamb is golden, adding chorizo to roasting pan during last 15 mins of cooking. Cover and set aside for 15 mins to rest.
  3. Step 3

    While the lamb is resting, cook the rice following packet directions.
  4. Step 4

    Combine the rice, chorizo, bean mix, tomato, salad mix, onion, lemon juice and remaining oil in a large bowl. Season.
  5. Step 5

    Serve lamb with the salad and lemon wedges.