chef Sam Jackson Sam’s True Aussie roasted lamb leg with gremolata

  • Prep time 10Min
  • Cook time 50Min
  • Technique Roast, Bake
  • Meat Lamb
  • Cut Leg
  • Serves 6

Sam's True Aussie roasted lamb leg with gremolata


Chef Sam Jackson makes this classic preparation of Aussie lamb to highlight the rich, clean flavor of the meat. A simple garnish of parsley, garlic and lemon and some olive oil is all it needs.

Portion size: 6 to 8 oz. lamb

Roasted leg of lamb:

¼ C olive oil
3 Tbsp fresh rosemary leaves, chopped
4 garlic cloves, crushed
1 Tbsp paprika
1 tsp salt
1 tsp black pepper
1 lemon, zested
1 boneless Australian leg of lamb

½ bunch fresh flat-leaf parsley leaves, washed and finely chopped
1 lemon, zested
1 garlic clove, crushed
½ tsp salt
¼ C extra-virgin olive oil, plus extra for garnish


For the lamb:
In a large bowl, combine the oil, rosemary, garlic, paprika, salt, pepper and lemon zest and mix well. Add the lamb and marinate it overnight, refrigerated. Preheat the oven to 350 degrees F and a grill or barbeque to HIGH heat. Remove the lamb from the marinade and sear it on the grill or barbeque on all sides until it is marked. Transfer it to a baking sheet and roast it in the oven for 40 to 50 minutes. Remove it from the oven and allow it to rest for 20 to 25 minutes.

For the gremolata:
In a small bowl, mix the ingredients together. Set aside. Slice the lamb and then top each portion with the gremolata and an additional drizzle of extra-virgin olive oil, if desired.