Lindsay "Mama" O'Neill Easter Aussie leg of lamb

  • Prep time 30Min
  • Cook time 5Hr
  • Technique Grill, Braise
  • Meat Lamb
  • Cut Leg
  • Serves 8

Grilled and braised Mediterranean leg of Aussie lamb with roasted potatoes, blistered tomatoes and a coconut avocado tzatziki


¼ cup olive oil
3 shallots
2 lemons (rind and juice)
6 cloves of garlic
2 tablespoons pink Himalayan salt
1 tablespoon cumin
1 teaspoon pepper
1 teaspoon coriander

Braising liquid:
½ of marinade
4 cups veggie broth
4 cups wine

5-6 pound Australian leg of lamb trimmed and tied
1 tablespoon cumin seeds
2 cinnamon sticks
5 sprigs fresh rosemary
5 pounds organic gold boiler potatoes
1 package Campari tomatoes
5 cloves garlic
Olive oil
Parchment lined aluminum foil
Salt & pepper

1 ripe avocado
1 lemon juice
6 ounces (2 containers) coconut yogurt, plain
½ Kirby cucumber (small), seeded and chopped
3-4 tablespoons fresh dill OR mint, washed and thick stems removed
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper


To prep: Use ½ of marinade to rub on lamb (score thick fat areas first). Leave out at room temperature for 1 hour with marinade/rub.

For the lamb: Grill lamb on high heat to sear – 5 minutes per side. Preheat oven to 300 degrees. Heat roasting pan over stove. Drizzle with olive oil and toast cumin seeds until they pop. Add in garlic, 2 cinnamon sticks, and move to outer edges. Place lamb, fat side up, in roasting pan. Pour in braising liquid, add sprigs of rosemary, and bring to a boil. Remove from heat and cover tightly with parchment lined aluminum foil. Place in oven for 4 hours. Wash tomatoes and leave whole. Rise potatoes and cut in half. In a large bowl, toss with oil and salt and pepper. 

For tzaziki: blend together necessary ingredients.

At 4 hour mark, flip lamb leg, remove any burnt rosemary, and add potatoes and tomatoes to the pan. Cover and cook for 45-60 more minutes, until tomatoes are blistered and potatoes are cooked.

Transfer lamb to platter, then surround with potatoes and tomatoes using slotted spoon. Strain juice from pan into a small pot and simmer over low heat until reduced, about 6-7 minutes. Spoon the reduced sauce over lamb. Garnish platter with dill. Slice/pull lamb and serve over tomatoes and potatoes with tzatziki sauce.