Different rubs can make lamb taste so different. For example, try a Greek-style marinade, an all-purpose spice blend or a classic harissa.

This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99).

What you need to know before you start

You’ll need to begin this recipe at least 4 hours ahead. If you have the time, overnight is even better. On the day of cooking, the lamb cooks for roughly 1 hour in the oven and rests for up to 30 minutes before serving.

Basic cooking equipment is required to make this recipe at home. This includes an ovenproof rack, a large roasting pan, a grater for the fresh ginger and a sharp knife. 

Why is this the best spice-rubbed roast leg of lamb recipe?

This recipe features a whole leg of lamb that’s been marinated in a rich blend of spices overnight to infuse, before roasting for incredibly tender, flavourful and juicy meat. Ginger, sweet paprika, fennel seeds, cumin and coriander seeds come together to create an aromatic blend to infuse the lamb with warmth, earthiness and spice. 

The lamb and the cherry tomatoes are cooked in the same pan so all the flavours can intensify – and makes for an easy clean-up. It’s the perfect show-stopping main dish that’s great for feeding a crowd at Sunday lunch or a dinner party. 

What is the best cooking method for a leg of lamb?

There are a number of different ways you can cook a leg of lamb. This includes roasting (like in this recipe), slow-roasting, grilling in the oven or braising. There is no one ‘best’ method. It all depends on personal preference, the recipe you’re cooking, the equipment you have available and your time restraints. 

Should a leg of lamb be covered when roasted?

This recipe doesn't require covering the lamb, as it cooks in a short amount of time. Covering the lamb is usually required when slow-roasting for 5-6 hours, to stop the meat from drying out. But slow-roasting also usually requires you to finish cooking the lamb uncovered, to brown the meat.

What ingredients you’ll need 

Lamb leg (bone in): Lamb is the hero of the dish. Choose a 2-2.5kg leg of lamb with the bone in to feed a family of 8. Cooking meat on the bone makes for a more flavourful and moist result, but you can also use a deboned leg of lamb. The leg will cook in a slightly shorter amount of time.

Black pepper: Pepper adds a sharp, aromatic heat that enhances the lamb's natural flavours and balances the richness of the meat.

Sweet paprika: Sweet paprika offers a mild sweetness and smoky depth, giving the roast a warm, earthy flavour and a beautiful colour.

Fennel seeds: The slightly sweet, aniseed flavour of fennel seeds adds a subtle complexity that complements the lamb.

Ground cumin: Cumin brings a warm, earthy and slightly nutty flavour, adding depth and a touch of smokiness to the spice rub.

Ground coriander: Ground coriander contributes citrussy, slightly floral undertones, brightening the rub and balancing the richness of the lamb.

Chilli flakes: Chilli provides a gentle heat and a little kick to the dish.

Ginger: Fresh ginger adds a touch of warmth and a note of zest, bringing freshness and subtle spice that cuts through the richness of the lamb.

Garlic cloves: Garlic imparts a rich, savoury depth and aromatic intensity.

Lemon: The zest of a lemon is used to brighten the dish, cutting through the richness of the lamb.

Extra virgin olive oil: Oil helps to bind the spices together, creating a smooth rub while adding richness and helping the lamb achieve a beautifully golden, crisp crust.

Cherry tomatoes: We opt for the orange variety but feel free to use red cherry tomatoes. They add a burst of sweetness and juiciness to the dish. 

What is the cooking time for a leg of lamb?

In this recipe, we use a 2-2.5kg lamb leg with the bone in. It is cooked uncovered in a 200°C/180°C fan-forced oven for 30 minutes. The temperature is then reduced to 170°C/150°C fan-forced for 35 minutes for medium-rare. You can adjust this time based on how you like your meat cooked. Resting the lamb once out of the oven is an important step and should never be overlooked. It's really part of the cooking time, as the residual heat will finish cooking the meat and the resting process redistributes the delicious juices throughout the meat.

How to store leftover spice-rubbed roast leg of lamb

Allow any leftovers to cool completely before placing in an airtight container and storing in the fridge. Feel free to pre-slice your lamb or store it whole, however slicing the meat may cause it to dry out faster. Depending on how you’d like to use your leftover lamb, you can reheat in the microwave, in the oven or on the stovetop. Enjoy it tossed through a salad, in a stew or even in nachos. 

What to serve with a roast leg of lamb

When you’re ready to enjoy, carve the leg into slices and place on a serving platter with cherry tomatoes and some of the pan juices. Tuscan potato chips, a fresh garden salad and a warming couscous all make excellent sides. Arrange your dishes on a shared table, bring out plates and cutlery, and allow everyone to dig in.

Drinking pairings with a spice-rubbed roast leg of lamb

Wine expert Mike Bennie recommends a light and fresh nero d’Avola or vermentino to complement the rich and bold flavours of a roast lamb. However, a chilled white wine would also pair beautifully, if red isn’t for you. Read more about our drink recommendations for roast lamb here. 

If you love our spice-rubbed roast leg of lamb recipe, try this 

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