Serves 10
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Succulent leg of lamb basked and baked in traditional Spanish flavours make for a fragrant, savoury and undeniably memorable Christmas roast. Top off with char-grilled lemon halves and steamed snow peas to complete the eye-catching centrepiece.


  • 2.2 kg easy carve lamb leg
  • 1 cured chorizo sausage (170 g), chopped coarsely
  • 5 clove garlic, halved
  • 1 tbsp sweet paprika
  • 1 tbsp olive oil
  • ½ cup (125 ml) dry sherry
  • 2 tsp coarsely chopped fresh thyme

Place lamb in a large baking dish. Pierce lamb deeply all over with a sharp knife; push sausage and garlic into cuts.


Combine paprika, oil and sherry in a small bowl; rub mixture all over lamb. Cover; refrigerate 3 hrs or overnight, turning lamb occasionally in the marinade.


Preheat oven to 200 C.


Drain lamb; discard marinade. Place lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, until cooked as desired. Remove lamb from oven; rest, covered loosely with foil, for 15 mins before serving.

TIP As a general guide, roast lamb for 15 mins per 500 g for medium. The lamb can be cooked in a covered barbecue, using indirect heat, following the manufacturer’s instructions.

Photo: bauersyndication.com.au

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