It's been found that Aussies spend at least one day a week creating a lamb roast meal. Meat & Livestock Australia have launched a group of recipes reflecting our love affair with lamb.


  • Butterflied lamb leg, de-boned, trimmed of fat

  • Marinade

  • 170g fat free Greek yoghurt

  • 2-3 tablespoons rogan josh curry paste

  • 2 cloves crushed garlic

  • 2 tbsp lemon juice

  • Vegetables

  • 1 tsp cumin seeds

  • 1 tbsp olive oil

  • 1 head cauliflower, florets

  • 200g sweet potato, diced

  • 200g green beans, trimmed

  • To serve

  • Lemon wedges

  • Note

  • Try different spices or a curry powder instead of the cumin seeds to flavour the vegetables.

  • Ask your butcher to give you the lamb bones and use to make a lamb soup


  • 1.

    Spread lamb leg out on a baking paper lined baking tray. Mix yoghurt with curry paste, garlic, lemon juice and pepper. Spread very generously over both sides of lamb and leave to marinate for 10 minutes or overnight in the fridge. Cover with cling wrap if marinating overnight.

  • 2.

    Pre-heat oven to 200°C and roast lamb for 25-30 minutes for rare, 30-35 minutes for medium rare, and 35-40 minutes for medium. Rest for 10 minutes, covered loosely in foil and slice.

  • 3.

    Serve with roast cauliflower, sweet potato and steamed green beans.

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