Roast leg of lamb
Dinner, Recipes

Pulled leg of lamb


1 leg of organic lamb from your local butchers
A handful of garlic cloves sliced in half
A bunch of thyme
A bunch of Rosemary
1 small bowl of black-pitted olives
1 jar of passata
2 cups of red wine
2 bay leaves
A large casserole dish or roasting bag

For the Gravy

Lamb Stock
Coconut milk
Black pepper



Pre-heat your oven to 300C. Make about twenty indents in your lamb leg (big enough to slot in garlic rosemary and thyme) – once made push a piece of garlic, thyme and rosemary into each slot.
In either a casserole dish or roasting bag (I like to use turkey ones so they are nice and big) place your lamb and olives, an extra sprinkle of thyme and rosemary and your bay leaves torn in half. Finally pour in the passata and wine tie at the top, and place in a roasting tin. Note if you are using a casserole dish cover with tin foil. Once ready turn your oven down to 175C and cook for around 3-4 hours.

Once your lamb is done let it rest for 15-20 mins before pulling apart, whilst the meat is resting you can make your gravy. Using the remaining juice from the roasting bag/casserole dish – place in a pan on a low heat and stir, gently add a cup of lamb stock, half a cup of coconut milk and a dash of pepper make sure you taste test as you go.

Serving suggestions – I like to serve this with swede mash or cauliflower rice and veggies on the side.

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