The Dinner Project

This flavoursome lamb leg dish is made lemon zest, honey and sweet paprika and is served with an apple and parmesan salad.


  • 2 lemons, zested

  • 60ml (¼ cup) lemon juice

  • 60ml (¼ cup) honey

  • 3 cloves garlic, crushed

  • 3 tsp sweet paprika

  • 2 tbs finely chopped rosemary

  • 60ml (¼ cup) extra virgin olive oil

  • 1.6kg piece boneless / butterflied lamb leg

  • 6 small sweet corn, husk removed

  • 3 bunches asparagus, trimmed

  • Lemon and Herb Cream

  • 360g (1½ cups) light sour cream

  • 2 tbs finely chopped dill

  • 2 tbs finely chopped mint

  • 2 tbs finely chopped flat-leaf parsley

  • 1 lemon, zested, juiced

  • 1 small red onion, finely chopped

  • Apple and Parmesan Salad

  • 2 small green apples, thinly sliced

  • 80g baby rocket

  • 75g (¾ cup) chopped walnuts

  • 50g (2/3 cup) shaved parmesan

  • 60ml (¼ cup) white balsamic vinegar

  • 2 tbs olive oil


  • 1.

    Preheat oven to 200C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.

  • 2.

    Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.

  • 3.

    When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.

  • 4.

    To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.

  • 5.

    Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1063kj
  • Fat Total 70g
  • Saturated Fat 24g
  • Protein 62g
  • Carbohydrate 50g
  • Sugar 26g
  • Sodium 337mg

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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  • Substitute sour cream with crème fraiche or yoghurt.
  • If time permits marinade lamb for 3 hours or overnight.
  • Butterflied lamb leg cooks quicker than a bone in lamb leg. Substitute with butterflied shoulder or boned and rolled shoulder.
  • Alternatively, cook in a preheated moderate barbecue oven.
  • The lamb leg – is a versatile and economical cut of meat. Tender and full of flavour there are many cuts that come from the leg and can be turned into a variety of meals to keep the family happy. These cuts include traditional leg roasts, mini roasts, butterflied legs, leg steaks, bone less leg and easy carve legs – no excuse for not knowing what to cook with that list.
  • Take the roast out of the oven 15 mins before cooking to allow it to cook evenly.Use a meat thermometer to check when you lamb is done (medium recommended).
  • Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.


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