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Mediterranean-style lamb leg


2kg Mottainai semi-bone lamb leg

Sea salt and freshly ground black pepper

For the lamb rub

2 tbsp dried oregano

2 tbsp dried mint flakes

1 bulb garlic, peeled

1 tbsp paprika

1 tbsp lemon rind

1 tbsp olive oil

½ tbsp ground nutmeg

Juice of 2 lemons

For the roast potatoes

12 potatoes, peeled and cut into wedges

2 red onion, peeled and cut into wedges

1 tbsp garlic powder

1 tbsp paprika

Cooking Method

1. Bring lamb to room temperature.

2. Pre-heat oven to 220°C on the grill/broil function.

3. Season lamb with salt and pepper.

4. Combine all rub ingredients in food processor and blend until smooth.

5. Season potatoes and onions with paprika, salt and garlic powder then set aside.

6. Sear lamb in oven 5 to7 minutes on each side until fat starts to melt.

7. Remove lamb from oven and set to the roast function and set
temperature to 180°C.

8. Working very quickly, season lamb on all sides with the rub then return to the roasting pan.

9. Add potatoes and onion to roasting pan.

10. Add 2 cups of water and cover tightly with foil.

11. Roast lamb and potatoes, covered, for 1 hour.

12. Remove foil, baste meat with pan juices and roast for another 15 minutes.

13. Let rest for 15 minutes before slicing. Serve pot with potatoes.

Recipe by Suzannah, Montainnai, Copyrights (C) Huber's Butchery


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