Traditional Aussie Lamb
Experience the essence of Australian cuisine with this mouthwatering Traditional Aussie Lamb recipe. Featuring a tender, bone-in lamb leg marinated in a fragrant blend of olive oil, garlic, fresh rosemary, thyme, and zesty lemon, this dish is roasted to perfection alongside hearty vegetables like carrots, red onions, and potatoes. Infused with savory chicken or lamb stock for added moisture and flavor, the lamb emerges from the oven with a beautifully crispy crust and juicy center. Perfect for cozy family dinners or special occasions, this recipe is as easy to prepare as it is impressive to serve. Pair it with the caramelized roasted veggies and drizzle with the savory pan juices for a meal that truly celebrates the flavors of Australia. "Traditional Aussie Lamb" is the perfect centerpiece for your next gathering—unforgettable, wholesome, and utterly delicious.
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Recipe Information
Ingredients
- 2 kg lamb leg (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 3 carrots, peeled and cut into chunks
- 2 red onions, quartered
- 4 potatoes, halved
- 250 ml chicken or lamb stock
Instructions
Preheat your oven to 200°C (400°F).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, salt, and black pepper to create a marinade.
Place the lamb leg on a large roasting tray and rub the marinade all over the meat, making sure to coat it evenly.
Surround the lamb with the carrots, red onions, and potatoes, arranging them evenly around the tray.
Pour the chicken or lamb stock into the base of the tray to keep the lamb moist during cooking.
Cover the tray loosely with aluminum foil and place it in the preheated oven. Roast for 90 minutes.
After 90 minutes, remove the foil and roast for an additional 30 minutes to allow the lamb to brown and develop a crispy exterior.
Check that the lamb is cooked to your desired doneness by using a meat thermometer: 60°C (140°F) for medium-rare, 70°C (160°F) for medium, and 75°C (165°F) for well-done.
Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before carving to ensure the juices are retained.
Carve the lamb and serve it alongside the roasted vegetables, spooning any pan juices over the top for added flavor.
Nutrition Facts
Calories |
6963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.0 g | 646% | |
| Saturated Fat | 206.8 g | 1034% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1940 mg | 647% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 29.3 g | ||
| Protein | 459.8 g | 920% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 9341 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
