Roasted leg of lamb

When it’s time to celebrate, this leg of lamb roast is the perfect way to show off at your dinner table. A simple recipe where the unique taste of lamb shines boldly.

More than 1 hour 

Serves 6-8


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Recipe supplied by Lamb & Mutton SA. 


  • 3 Tbsp (45ml) Dijon mustard 
  • 2 Tbsp (30ml) honey 
  • 2 tsp (10ml) dried mixed herbs  
  • 2½ kg leg of lamb on the bone 
  • Salt and milled pepper 
  • 6 potatoes, sliced hasselback-style 
  • 4 red onions, peeled and quartered  
  • 1 bulb garlic, halved  
  • 3 Tbsp (45ml) olive or canola oil 
  • Handful fresh rosemary  
  • ½ cup (125ml) lamb stock 



  1. Combine mustard, honey and mixed herbs in a bowl and mix well to combine. 
  2. Pat the lamb dry with paper towel and rub the honey mustard over. Season.  
  3. Set aside covered for 1 hour. 
  4. Preheat oven to 200°C. 
  5. Place potatoes, onion and garlic in a deep roasting pan and drizzle with oil.  
  6. Dot with rosemary and season.  
  7. Place lamb on a rack over the veggies and cook for 20 minutes. 
  8. Reduce temperature to 180°C and pour in stock. 
  9. Roast for another 80 minutes until meat is tender. Remove from oven and transfer onto a serving platter. 
  10. Cover loosely with foil and rest for 20 minutes. 
  11. Arrange veggies alongside lamb, carve lamb and serve.  


Recipe Developer: Gerrie Du Rand
Photographer: Michelle Parkin


Browse more comfort food recipes here.


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