Spice-Rubbed Roast Leg Of Lamb


  • 1x OXO lamb cube2-2.5kg lamb leg (bone in)
  • 1 tsp freshly ground black pepper
  • 3 tsp sweet paprika
  • 3 tsp fennel seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried chilli flakes
  • 5cm piece (25g) ginger, finely grated
  • 4 garlic cloves, crushed
  • Finely grated zest of 1 lemon
  • 2/3 cup (160ml) olive oil
  • 400g orange cherry tomatoes on the vine (substitute red cherry tomatoes)


  1. Place lamb on an ovenproof rack over a large roasting pan lined with baking paper.
  2. Make several 8cm-long scores in the lamb.
  3. Combine OXO, spices, ginger, garlic, lemon zest, oil and 2 tsp salt flakes in a bowl. Rub spice mix into lamb, then chill overnight or for at least 4 hours to marinate.
  4. One hour before roasting, remove lamb from fridge to come to room temperature. Preheat oven to 200°C.
  5. Roast lamb for 30 minutes, then reduce oven to 170°C and roast for a further 35 minutes for medium-rare.
  6. Add tomatoes to pan for the last 20 minutes of lamb cooking time, drizzling with some of the cooking juices.
  7. Remove from oven, cover with baking paper and foil, and set aside for 20-30 minutes to rest.

To serve

Carve the rested lamb into slices and serve with roasted tomatoes.

Serves 4