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Curtis Stone’s lamb tips

Here’s how to make Curtis’ roast lamb with its great-tasting spice mix

Rosemary, garlic, spices and olive oil displayed on a wooden board

1. Make a spice mix

To make a tasty marinade – ideal for lamb – process oil, chilli, garlic, rosemary and fennel seeds until finely chopped.


Marinade being rubbed on a lamb leg

2. Coat the lamb

For rich flavour, rub the marinade all over the lamb before roasting. To ensure an even coating, it’s best to use your hands.

Roasted lamb leg in baking dish

3. Rest the lamb

Lamb leg is a thick cut of meat, so rest it for at least 30 minutes. This ensures the lamb retains its juices and flavour.