Rosemary, Tomato & Garlic Roasted Lamb Leg


Delicious slow cooked roast lamb, a definite crowd pleaser!

Prep time:20 mins

Cook time:240 mins

Serves: 6


  • 2.2kg leg of lamb
  • 140g tub Leggo’s Tomato Paste
  • 45g can anchovy fillets in olive oil
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • 6 cloves garlic, cut into quarters lengthwise
  • 8-12 long stems of fresh rosemary
  • 2 tablespoons olive oil, for drizzling


Step 1

Trim any excess fat from the lamb. Using a small sharp knife cut 24 deep slits all over the lamb. Cut half of the anchovy fillets finely, reserving remaining fillets and oil.

Step 2

Combine Leggo’s Tomato Paste, chopped anchovy fillets, balsamic vinegar and black pepper. Using your hands, massage a little of the mixture into each of the slits in the lamb. Press a sliver of garlic into each of the cuts. Finally, spread the remaining mixture all over the outside of the lamb and cover with remaining anchovy fillets.

Step 3

Lay 3 long pieces of string in a row about 6cm apart and arrange 4-6 long stems of rosemary on top of the string. Place the lamb onto the rosemary and string. Arrange 4-6 pieces of rosemary on top of lamb and tie up with the string in three places. Place the lamb into a greased baking dish and drizzle liberally with the anchovy oil. Cover with aluminium foil.

Step 4

Bake in a preheated oven at 150°C for 3 hours and 30 minutes. Remove the foil and increase oven temperature to 200°C and cook for a further 30 minutes. When cooked, remove from oven, wrap in aluminium foil and set aside to rest for 15 minutes before carving.

Tasty Tip!

The lamb is cooked at a lower temperature for a longer time to ensure the meat will be very tender. If a rarer result is preferred allow 30 minutes per kilogram plus 30 minutes extra and cook at 180°C.

Rosemary Tomato  Garlic Roasted Lamb Leg
Average user rating:
  • 4

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