This is a great twist to a lamb roast. If you have time, try & bone the lamb yourself, you will have fun! If not, just ask your butcher to tunnel-bone the leg for you.

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  • For the Lamb

  • 1 Leg of Lamb 2kg (tunnel-boned)

  • 2 Lemons, zest & juice

  • 2 Sprigs Rosemary

  • 1 Bunch Oregano

  • 8 Garlic Cloves

  • 4 tbsp Sea Salt Flakes

  • 4 tbsp Pepper Corns

  • 150g Almond Meal

  • 150ml Extra Virgin Olive Oil

  • 1 tbsp Dijon Mustard

  • For the Dressing

  • 100g Fetta

  • 2 Sprigs Oregano

  • 60ml Red Wine Vinegar

  • 1/2 Lemon, Juice

  • 125ml Extra Virgin Olive Oil

  • 1 tbps Dijon Mustard

  • Salt & Pepper


  • 1.

    Once the bone has been removed, place the Lamb in a roasting tray. Score the fat.

  • 2.

    Strip the herbs from their stem & put in a mortar & pestle with the oil, lemon zest, salt & pepper.

  • 3.

    Pulverise to a paste, transfer to a bowl, add the almond meal & lemon juice. Mix well.

  • 4.

    Rub the paste into the Lamb, both inside and out.

  • 5.

    Allow to marinate for 2 hours.

  • 6.

    To cook, allow the meat to be at room temperature before cooking.

  • 7.

    Preheat oven to 230'C. Cook for 25 minutes, a crust will form.

  • 8.

    Reduce heat to 180'C & cook for a further 25-30 minutes.

  • 9.

    Remove from the oven & allow to rest for 20 minutes.

  • 10.

    Meat should be medium-rare.

  • 11.

    While the meat is resting, make the dressing. Combine the vinegar, oil, lemon juice, mustard, salt & pepper & warm in a pan. Once warmed, turn off heat & add the fetta & oregano.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2477kj
  • Fat Total 196g
  • Saturated Fat 59g
  • Protein 156g
  • Carbohydrate 18g
  • Sugar 3g
  • Sodium 2240mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To serve: Carve the Lamb, serve with your favourite vegetables & spoon dressing over.

Preparation time includes the marinating

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