Recipes & Tips

Spice Crusted Roasted Leg of Lamb Recipe

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes

Looking for a beautiful, show-stopping recipe to serve at your next dinner party? Look no further than this Spice Crusted Roasted Leg of Lamb recipe from What’s Gaby Cooking, featuring tender and flavorful New Zealand grass-fed lamb. This recipe is easy to make, serves a crowd and is the perfect main course. 


For the Lamb:

  • 4-5 lb. boneless leg of New Zealand grass-fed lamb (Tip: look for the Taste Pure Nature Logo)
  • 3 tablespoons Mediterranean or Greek seasoning
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 garlic heads, sliced in half
  • 2 whole shallots, sliced in half
  • 2 14 oz jars plain artichoke hearts, drained and halved lengthwise
  • 1/2 bunch oregano
  • 1 cup dry white wine
  • 1/4 cup olive oil

To Serve:

  • 1 1/2 cups mint leaves
  • 1 lemon, zested and juiced
  • Fresh oregano


  • 1. Place a rack in the middle of the oven and preheat to 275° F.
  • 2. If lamb is tied or trussed, remove any twine or netting and sprinkle the lamb all over with Mediterranean or Greek seasoning, kosher salt and pepper. Pat the mixture into the lamb so it adheres.
  • 3. Truss the lamb with the fattier side on top. Using 3–4 pieces of kitchen twine, tie lamb in 2-inch intervals to close.
  • 4. Place bottom halves of both garlic heads and all the halved shallots, cut side up, in the center of a 13×9" baking dish and set lamb, fat side up, on top of the garlic and shallots. Scatter the remaining garlic cloves around the lamb, along with the artichoke hearts and oregano sprigs. Pour in wine and oil and season vegetables with salt and pepper.
  • 5. Roast lamb and artichoke hearts until a thermometer inserted into the thickest part of lamb registers 130° F for medium-rare about 2–2 1/2 hours.
  • 6. Remove the lamb and artichoke hearts from oven and increase oven temperature to 500°F.
  • 7. Once oven temperature is at 500°F, slide baking dish back into oven and roast for 10 minutes, or until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges.
  • 8. Carefully transfer lamb to a cutting board and let rest for 30 minutes.

To serve:

  • 9. Thinly slice lamb and arrange on a platter or serve directly on a cutting board. Spoon some of the artichoke mixture and any pan juices over the lamb.
  • 10. Scatter the mint leaves, oregano leaves, lemon juice and zest on top. Serve immediately.
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