Slow Roast Leg of Lamb

"Variation of a recipe I found on the ABC site. They included a serving suggestion but there are plenty of great sauces on RecipeZaar so I omitted that section. Personally I served with Recipe#174543 but thought I'd leave this as an easy to prepare basic techique you can adapt yourself."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by I'mPat photo by I'mPat
photo by Peter J photo by Peter J
photo by Peter J photo by Peter J
Ready In:
4hrs 5mins




  • Mix cumin, coriander and salt together and rub over all the lamb.
  • Sit lamb in roasting pan and drizzle with olive oil.
  • Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).

Questions & Replies

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  1. I skipped the water and oil but added white pepper - and cooked it at 305 for 2 1/2 hours. I can't believe how delicious it tasted. This recipe was extremely easy and quick to prepare. This was the first time I ever cooked a lamb leg without garlic and rosemary. It didn't at all taste like cumin. This will be my recipe from now on.
  2. Wonderfully flavoursome: a great blend of flavours which we loved, so post-tour, we'll certainly be making this again. I've always been partial to cumin, but I've never used it in cooking lamb so for us this was a delightful culinary adventure. My only addition was a couple of cloves of minced garlic. I wasn't going to be home until particularly late this evening so left the very-easy-to-follow instructions with my 86 year old mother. As soon as I opened the front door, I was greeted with the most delightful fragrance from the cooked lamb. WOW! Thanks so much for posting this fabulous recipe, Peter. WOW! WOW and WOW again! Made for Ali Baba's Babes for ZWT 5.
  3. The best way to cook lamb. I followed your instructions but covered mine until the last 30mins. I also sometimes cook my lamb from frozen this way but dont add the water for a simialar result. I loved he subtle flavour the spices gave. I usually just use garlic but will use this from now on with maybe a litle garlic powder added. A real 'keeper' in my opinion. Thanks for posting :)
  4. peter, this was my first leg of lamb. I bought from a local farm so this is humanely raised lamb we are talking about. Your preparation is stunning!! you are right that the aroma it creates while cooking with coriander and cumin is so decadent. I love my leg of lamb and what a tremendous joy to eat it on the Easter vigil and more so on Easter day. Brilliant recipe. The simplicity and result cannot be matched. I couldn't imagine eating a more delicious lamb. Divine!
  5. I too, am a chef (retired) and to be honest, I'm astonished at the number of people who have never eaten lamb with cumin or coriander... these are classic curry flavours, and lamb - or mutton - is a staple meat for some indian dishes. Does this mean nobody has ever cooked a lamb curry, either - ? Goodness.... For fluid, I used 500ml water, 200ml red wine, 2 heaped tbsps shredless marmalade, then added one shallot, quartered, 2 cloves of garlic, crushed but not skinned, fresh ginger (about the size of a thumb - use only half) peeled and sliced into chunks and fresh rosemary - taken off the stalk, but the needles left whole. About 1 tbsp. Coated the lamb in a good drizzle of olive oil, then topped it with freshly roasted and ground cumin, coriander 2 cloves of pounded garlic and the remainder of the ginger, finely grated. Added freshly ground pink Himalayan salt. Great meal. And the gravy was out of this world! (Strained the liquor, reduced it, added butter. Amazing.) Served with Pommes de Terre Dauphinoises.


  1. I'm a Culinary Chef with a lot of experience with lamb.I follow the recipe for the leg of lamb, but I changed a few things. After seasoning the lamb and drizzling the olive oil. I crusted the lamb with a light layer of minced garlic, and tied the lamb with butcher twine. Once I sat the lamb in the roaster pan , I substitute the 2 cups of water for a 1 cup of orange juice with 1/4 of freshly grounded black pepper. I started cooking the lamb at 400 degrees for 35-40 minutes covered. Over cover the lamb, and I turn the oven down to 325 degrees for 1 to 1 1/2 hours depending on your oven. The leg of lamb turn out so tender with a sweet citrus taste. It went perfect with collard greens, yams, and macaroni.


<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=> <br /><img src= alt= /></a></p>
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