Slow Cooked Lamb Leg
This Slow Cooked Lamb Leg is packed with bold, warming flavours — tender lamb roasted with a fragrant tandoori marinade, then paired with a hearty mix of pumpkin, chickpeas and greens.
Slow-cooked until juicy and full of flavour, it’s a comforting, family-friendly meal that’s perfect for easy entertaining or a relaxed weekend dinner.
Slow Cooked Lamb Leg
Australian Lamb
6
14 minutes
170 minutes
This Slow Cooked Lamb Leg is packed with bold, warming flavours — tender lamb roasted with a fragrant tandoori marinade, then paired with a hearty mix of pumpkin, chickpeas and greens.
Ingredients
1.5kg Lamb Leg Bone-in
2 tbsp olive oil
¼ cup coriander leaves and stems, finely chopped +extra leaves, to garnish
2 cloves garlic, crushed
2 tbsp tandoori paste
2 red onions, cut into wedges
450g butternut pumpkin, peeled, cut into 4cm pieces
400g can chickpeas, rinsed, drained
120g baby spinach
250g green beans, trimmed, cut into thirds, blanched
Steamed basmati rice, natural yoghurt, lemon wedges, to serve
Directions
Preheat the oven to 180°C (160° fan-forced). Line a large roasting dish with baking paper.
In a small bowl, place half the oil, chopped coriander, garlic and tandoori paste. Season and stir to combine.
Spread onions onto roasting dish, season and toss to coat. Make small incisions in lamb with a sharp knife, spoon marinade over lamb and rub well to coat. Place lamb on top of onions, pour 1/3 cup water into base of dish, cover with foil and roast for 2 hours. Remove foil, spoon juices over lamb and add pumpkin to dish. Cook for a further 40-50 minutes, or until lamb is cooked to your liking and vegetables are tender. Remove lamb from dish and set aside covered with foil for 15 minutes to rest.
Place cooked onions and pumpkin, chickpeas, baby spinach and green beans in a large bowl. Drizzle with remaining oil, season and toss to coat.
Shred or slice lamb and serve with pumpkin salad, rice, yoghurt, lime wedges, extra coriander and any remaining pan juices.