Recipe: Slow roasted lamb leg with green olive gremolata

STYLING: Kate Arbuthnot

STYLING: Kate Arbuthnot

Slow-roasted lamb is such a great way to feed a crowd because you can forget about it for hours while it's in the oven. Gremolata, sprinkled over the meat when served, cuts through the fattiness with its punchy flavours. 


2kg (approx) lamb leg 
2 tablespoons olive oil 
Generous pinch of flaky sea salt 
1 red onion, quartered 
4 large garlic cloves, skin on, lightly crushed
1 lemon, cut in half 
1 cup beef or lamb stock 


½ cup chopped green Sicilian olives (pits removed) 
½ cup chopped fresh Italian parsley 
2 tablespoons finely grated lemon zest 
1 garlic clove, crushed 
1 tablespoon lemon juice


Heat oven to 160°C. Place lamb leg in a roasting tray. Stab a few holes in the fat then drizzle olive oil over and rub in salt. Place onion in dish along with garlic cloves. Squeeze lemon juice over then add lemon halves to the pan. 

Pour stock into dish, cover with foil and roast for about 3 hours. 

Take from oven and remove foil (set it aside to use later for the resting period). Baste lamb with pan juices then return to the oven, uncovered, for another hour or so. Baste a couple of times during this period to get a rich golden-brown colour. 

Remove meat from oven, cover loosely again with foil and allow to rest for at least 10 minutes before serving. 

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To serve, place lamb on a serving board and shred with two forks; it should fall off the bone. Sprinkle with gremolata.

Gremolata: Combine all ingredients in a small bowl.  

Serves 6-8

 - NZ House & Garden


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