Roast leg of lamb

It's the favourite roast for Easter, so cook up this easy-to-prepare centrepiece...


serves 6 with leftovers


2-2.5kg leg of New Zealand lamb, chilled or thawed from frozen

4 cloves garlic, peeled and sliced

1-2 stalks rosemary, chopped

2 tsp fresh thyme leaves (or 1 teaspoon dried thyme)

2 tbsp olive oil

4 small heads of fennel, cut into 6 wedges each

2 bunches baby carrots, skins scrubbed

10 dried apricots, halved

100g whole almonds

60g walnut pieces

Cooking time 

15 minutes to prepare, around 1 hour 30 to cook

How to make it

  • Preheat oven 180˚C. Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
  • Mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg.
  • Place in the centre of the oven and roast for 45 minutes.  After 20 minutes, add 100ml water to prevent the garlic from burning.
  • Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
  • Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, again turned over, and put back in the oven.
  • It will be cooked medium in another 15 - 25 minutes depending on the size (see guide).
  • Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel, and rest in a warm place for at least 15 minutes. Turn the oven off, put the roasting dish back in, and keep warm.

GUIDE: Lamb will take approx 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55˚C. Upon resting the temperature will rise to 60˚C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65˚C. Always rest before carving.


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Guest Wednesday, 21 August 2019

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