Slow roast spiced lamb

Prep 0 h : 0 m
Cook 4 h : 0 m


  • ½ cup lemon juice

    2 tbsp olive oil

    2 garlic cloves, crushed

    2 tsp dried mint

    1 tsp ground cumin

    ½ tsp mixed spice

    2kg bone-in lamb leg

    2 red onions, cut into wedges

    6 medium potatoes, peeled and cut into bite-size chunks

    1 lemon, cut into chunks

    Rocket leaves and fresh mint, to serve


  • Combine lemon juice, oil, garlic, mint and spices.

    Season well.

    Massage mixture into the lamb.

    Marinate overnight.

    Preheat oven to 160°C.

    Line a roasting pan with parchment paper.

    Spread onion in an even layer over the pan.

    Place lamb on top and pour the marinade over.

    Bake for 2 hours 30 mins.

    Add potatoes to pan.

    Scatter lemon chunks over the lamb.

    Bake for a further 1 hour 30 mins.

    Transfer the lamb to a plate and it rest, covered loosely with a foil, for 20 mins.

    Meanwhile, increase oven temperature to 200°C.

    Bake potatoes and onions a further 15-20 mins.

    Serve lamb with roasted vegetables, rocket, mint and pan juices.