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Spiced Rolled Leg of Lamb

spiced leg of lamb

All done. Lamb leg with a spice and honey glaze.

My spiced rolled leg of lamb is such a nice way to prepare this popular cut of meat. If you are lucky enough to have any leftovers, cut them all up and serve in naans or chapatis with your favourite raita. We’re talking posh lunch here.

For that matter, you might want to just serve it with naans and/or chapatis to begin with. I decided to serve spiced leg of lamb for Sunday dinner yesterday with cumin roast potatoes, turmeric cauliflower and a few other sides. Unfortunately for us, there weren’t any leftovers. 🙁

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Rolled leg of lamb from Farmer's Choice

The rolled leg of lamb coated in olive oil and the spice rub.

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Lemon and honey sauce for basting.

spiced leg of lamb

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Yield: 6

Spiced Rolled Leg of Lamb

Spiced Rolled Leg of Lamb
Prep Time 30 minutes
Total Time 30 minutes


  • 1 rolled - boned and tied half leg of lamb
  • 1 whole head of garlic - cut into large slivers
  • 6 tablespoons olive oil
  • 1 teaspoons smoked paprika
  • 1 teaspoon medium chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cardamom powder
  • Salt and pepper to taste
  • 5 tablespoons honey
  • Juice of two large lemons
  • Rind of two large lemons - roughly chopped


  1. Bring a small saucepan of water to a boil and throw in the lemon rinds.
  2. Reduce the heat and simmer for about ten minutes.
  3. Meanwhile, whisk the honey and lemon juice together.
  4. Drain the pan and add the lemon rinds to the honey mixture and set aside.
  5. Now mix two tablespoons of the olive oil with all of the spices until you have a nice paste.
  6. Using a sharp knife, make small holes all over the leg of lamb and insert the garlic slivers.
  7. Rub the olive oil/spice paste all over the lamb and let rest for about three hours.
  8. When ready to cook, preheat your oven to 200c (400f).
  9. Heat the remaining two tablespoons of oil in a large frying pan and brown the leg of lamb all over for about five minutes.
  10. Set the lamb in a roasting tray and place in the centre of the oven to roast for about an 75mins. Baste with the honey and lemon mixture and some of the cooking juices about 10 minutes before it's finished cooking.
  11. Cooking times may vary so watch the temperature. I like to serve mine at 52c which is medium rare.
  12. Remove from the oven and cover with foil to rest for about 20 minutes before serving.

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I hope you enjoy this Indian roast leg of lamb recipe. If you tried it, please let me know in the comments. 


dave slater

Wednesday 22nd of March 2017

Hi Dan, Would this recipe work with lamb shanks?Cant wait for the book!!

Dan Toombs

Saturday 25th of March 2017

Hi Dave

I've never tried that but I see absolutely no reason why lamb shanks wouldn't work perfectly well. Think I might give that a go next time.



Tuesday 10th of February 2015

I am going to try this the next leg of lamb i get mmmmmmmmmmmm

Dan Toombs

Friday 13th of February 2015

Great! Hope you enjoy the recipe as much as we do Charlotte.


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