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Photo of Slow-roasted lamb leg with rosemary and caper crust by WW

Slow-roasted lamb leg with rosemary and caper crust

Total Time
5 hr 5 min
15 min
4 hr 50 min
Look no further for the perfect roast lamb! Our version features a zingy lemon-caper crust and delicious green vegetables.


Lamb leg roast, raw

1200 g, (Buy 1.5kg)

Fresh rosemary

¼ cup(s), coarsley chopped

Capers, rinsed, drained

1 tbs

Salted anchovies in oil, drained

4 medium, finely chopped

Fresh lemon rind

2 tsp


2 clove(s), crushed

Lemon juice

1 tbs

Red onion

2 medium, cut into wedges

Chicken stock

1½ cup(s), (375ml)


1 piece(s), cut into florets

Oil spray

2 x 3 second spray(s)


3 medium, cut into ribbons (see note)

Fresh mint

1 cup(s), leaves

Fresh flat-leaf parsley

1 cup(s), leaves

Flaked almonds

1 tbs, lightly toasted (see tip)


  1. Preheat oven to 220°C or 200°C fan-forced. Using a large sharp knife, cut 3 large slits, about 2cm deep, into top of lamb.
  2. Place rosemary, capers, anchovies, rind, garlic and juice in a mortar and pound with a pestle until a coarse paste forms. Rub paste over lamb. Season with salt and pepper.
  3. Place onion in a large baking dish. Top with lamb. Bake for 30 minutes or until browned.
  4. Reduce oven to 150°C or 130°C fan-forced. Add stock to pan. Cover dish with a sheet of baking paper and a layer of foil to enclose lamb. Bake for 4 hours or until lamb is very tender and almost falling off the bone. Set aside, covered, for 20 minutes to rest.
  5. Meanwhile, increase oven to 220°C or 200°C fan-forced. Spread cauliflower on a baking tray. Lightly spray with oil. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until browned and tender.
  6. Preheat a chargrill or barbecue over high heat. Lightly spray zucchini with oil and cook for 1–2 minutes each side or until lightly charred.
  7. Combine cauliflower, zucchini, mint, parsley and almonds in a bowl. Pull or cut lamb into chunks and serve with vegetable mixture.


SERVING SUGGESTION: Steamed green beans. TIPS: Use a vegetable peeler to cut zucchini into thin ribbons. To toast almonds, toss them in a small non-stick frying pan over medium heat until just golden.