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Boneless Leg Of Lamb With Rosemary Recipe Perfect For Australia Day Recipe

Boneless leg of lamb with rosemary rub

Preparation time
Cooking time


  • 1.5kg leg of lamb, butterflied
  • ½ cup fresh rosemary leaves, roughly chopped
  • 1 tbsp celery salt
  • ½ tsp black pepper, freshly ground
  • ½ tsp coriander powder
  • ½ tsp mild Indian curry powder
  • Extra virgin olive oil


  1. Lay the leg of lamb out as flat as possible and ensure that the meat has an even thickness. You may have to slice the meat to flatten it. Skewer in place to maintain a flat appearance.
  2. Mix the rosemary, salt, pepper, coriander and curry powder. Sprinkle and spread half the rub ingredients over the cut-side of the lamb and massage it in.
  3. Put the leg of lamb onto a medium-hot barbecue grill, or seal in a hot pan cut-side down, cook for 5 minutes.
  4. Lightly brush the skin-side of the lamb with oil and turn the leg over to cook for 20–25 minutes with the lid down, or place in the oven (200ºC), until cooked to your liking.
  5. Brush the partially cooked cut-side of the lamb with a little oil and sprinkle over the remaining rub, turn the meat over again, drop the lid, and leave to cook for 10 minutes. Turn the leg once more and cook for a further 10–15 minutes, lid down.
  6. Remove from the barbecue and let rest for 5 minutes, slice the meat and serve with salads or vegetables of your choice.
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