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Leg of Lamb

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Easy to prepare, this recipe can be made in the dish it will be served - and it is a complete meal.

Easy to prepare, this recipe can be made in the dish it will be served - and it is a complete meal.

Ingredients

Serves: 0

Metric Cups
  • 1 small leg of lamb
  • 6 small potatoes
  • 4 carrots
  • 4 tomatoes
  • 4 onions
  • 1 pinch of lemon salt
  • 1 pinch of ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon fresh rosemary
  • 63 millilitres olive oil
  • 500 millilitres red wine
  • 4 cloves garlic
  • 2 courgettes (optional)
  • 1 small leg of lamb
  • 6 small potatoes
  • 4 carrots
  • 4 tomatoes
  • 4 onions
  • 1 pinch of lemon salt
  • 1 pinch of ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon fresh rosemary
  • 2⅕ fluid ounce olive oil
  • 17½ fluid ounce red wine
  • 4 cloves garlic
  • 2 zucchini (optional)

Method

Leg of Lamb is a community recipe submitted by cibele ruas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Trim the fat off the leg of lamb. Scrub the meat with the lemon, cut in half. Spread salt and pepper over it.
  • In a separate bowl, mix the olive oil, thyme, rosemary, paprika and curry. Brush this mixture over the meat. Pour the wine over the meat, and let marinate for about 4 hours.
  • In a slightly greased baking pan, place the meat, add the vegetables (onions cut in halves, onions cut in eight, carrots cut in one inch sticks, tomatoes cut in eight, and sliced garlic).
  • Sprinkle with the marinade sauce. Baste the meat with some extra olive oil. Bake in moderate heat for about 1h 45 min, basting every 30 min. with the sauce in the bottom of the baking pan.
  • If necessary, increase the heat in the last 20 min, to lightly brown the meat and vegetables.
  • Trim the fat off the leg of lamb. Scrub the meat with the lemon, cut in half. Spread salt and pepper over it.
  • In a separate bowl, mix the olive oil, thyme, rosemary, paprika and curry. Brush this mixture over the meat. Pour the wine over the meat, and let marinate for about 4 hours.
  • In a slightly greased baking pan, place the meat, add the vegetables (onions cut in halves, onions cut in eight, carrots cut in one inch sticks, tomatoes cut in eight, and sliced garlic).
  • Sprinkle with the marinade sauce. Baste the meat with some extra olive oil. Bake in moderate heat for about 1h 45 min, basting every 30 min. with the sauce in the bottom of the baking pan.
  • If necessary, increase the heat in the last 20 min, to lightly brown the meat and vegetables.
  • Tell us what you think