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Roasted, spiced lamb with Mediterranean vegies


  • Toast the fennel, coriander and cumin seeds in a dry non-stick pan. Then grind with 4 crushed garlic cloves and 1 tspn salt in a mortar and pestle. Add 3 tbsp oil and the thyme leaves. Mix well until a reasonably wet paste is formed.
  • Cut some slits in the top of the lamb and place in a large heavy-bottomed roasting tray. Then massage the spice paste into the slits and all over the leg. Set aside for 1-2 hours. 
  • When ready, preheat oven to 220°C fan forced (240°C normal).
  • Squeeze the lemon juice over the top of the lamb and place the chats, onions and 6 whole unpeeled garlic cloves, smashed a little, in the tray. Sprinkle with seasonings and oil and toss the vegies. Then pour a little wine over the lot.
  • Turn the oven temp. down to 180°C fan forced (200°C normal) and cook the lamb in the oven for about 50-60 mins, adding the zucchini and Japanese eggplant to the tray after 30 mins.
  • Slice the lamb and serve with the vegies and any meat juices.


  • 1 tbsp fennel seeds 
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 10 garlic cloves
  • sea salt & freshly ground pepper
  • olive oil
  • 1 tbsp fresh thyme leaves
  • 1 leg of lamb
  • 1 lemon
  • 8-10 chats (baby potatoes), scrubbed well & halved
  • 8-10 baby onions, peeled
  • dry white wine
  • 3-4 zucchini, thickly sliced
  • 3-4 Japanese eggplant, thickly sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm