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Roasted Lamb Leg

A wonderful lamb roast recipe thanks to chef Jason Peppler. This recipe and more available on 

  • Prep

    10 mins

  • Cooking

    90 mins





  • 1 x lamb leg approx 1.5-2kg
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tspn fennel seeds lightly crushed
  • 6 x cloves garlic
  • 4 x fillets of anchovies (optional)
  • 1/4 cup olive oil
  • 2 stalks Rosemary
  • Flaked sea salt
  • Cracked pepper
  • Potatoes, quartered (to roast)
  • Asparagus (to steam)
  • 4 medium brown onions peeled and sliced
  • 2 med/lg fennel bulbs cut into medium wedges


Step 1

Blend both zests, garlic, fennel seeds, rosemary, olive oil, salt and pepper (and optional anchovies) in a food processor for approx 20 seconds. Rub over the lamb leg. 

Step 2

Place sliced onions and fennel in a baking tray, then place marinated lamb leg on top of vegetables and transfer to a preheated 190°  oven for 70-90 minutes, or until cooked. 

Step 3

Drain off any excess fat. 

Step 4

Serve the vegetables with the roasted lamb along with steamed asparagus.