Roast lamb became the traditional main course of the Pope’s Easter dinner during the middle ages, and it is still customarily served on Easter Sunday in many European countries.


  • 1 leg of lamb

  • 2 large juicy Lemons juiced and zest

  • 1 sprig Rosemary

  • 1 bunch Oregano

  • 2 Bay leaves

  • 8 Cloves Garlic

  • 4 tablespoons sea salt

  • 50 grinds Black pepper

  • 0.5 cup Almond meal

  • 0.5 cup Extra Virgin Olive Oil

  • 3 tablespoons Dijon mustard

  • Hot Fetta Dressing

  • 4 sprigs Oregano leaves removed

  • 120 ml red wine vinegar

  • 0.5 Lemon juiced

  • 250 ml Extra Virgin Olive Oil

  • 1 tablespoon Dijon mustard

  • Salt

  • Pepper


  • 1.

    Roughly chop over herbs and garlic.

  • 2.

    Put herbs, stems and all, garlic, a little oil and lemon zest, pepper and salt in mortar and pestle and pulverize.

  • 3.

    Add almond meal then transfer to a bowl and add the rest of the oil and lemon juice.

  • 4.

    Mix, and massage into the leg of lamb.

  • 5.

    Leave at room temperature prior to cooking to marinate for at least an hour.

  • 6.

    Preheat oven over 230°c and cook for 25 minutes to brown

  • 7.

    (or throw on barbeque to seal). Reduce the heat to 180°c and cook for 20-30 minutes.

  • 8.

    Remove from oven and leave to rest for 20 minutes before carving.

  • Hot Fetta Dressing:

  • 1.

    250 g of Meredith fetta drained from its marinade. Meredith fetta is my favourite, but you can use another brand if you like.

  • 2.

    Mix vinegar, lemon juice, olive oil, mustard and seasonings to make a dressing and then warm in small frypan.

  • 3.

    Pull off and pull off heat and add fetta and oregano leaves and spoon over hot meat.

  • 4.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2545kj
  • Fat Total 206g
  • Saturated Fat 61g
  • Protein 152g
  • Carbohydrate 17g
  • Sugar 1g
  • Sodium 2258mg

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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Do try to bone the lamb yourself; it’s really not that hard and it doesn’t matter too much if you hack up the meat a little.
If you don’t feel confident, or simply don’t have the time, then ask your butcher to tunnel bone a 2kg leg of lamb for you.
Once the bone is out you need to score the fat with a sharp knife making slashes all over so you can rub the yummy marinade inside and out. Marinate for 1 – 2 hours or overnight if possible.

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Posted by LE24Report
Sounds nice, am going to try but there is no trace of basil, thinking it should say rosemary.