Marinated lamb leg with green tomato chutney

This simple yet flavourful marinated lamb leg recipe is paired with a punchy green tomato and apple chutney that's just perfect for chilly spring weather

  • 2 hrs 15 mins cooking
  • 2 hrs marinating
  • Serves 6
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Marinated lamb leg
  • 1.8 kilogram lamb leg
  • 1/4 cup red wine
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon wholegrain mustard
  • 1 clove garlic, thinly sliced
  • 3 bay leaves
  • potato bake and salad, to serve (see recipe tips)
Green tomato chutney
  • 500 gram green tomatoes, chopped
  • 1 red onion, chopped
  • 1 green apple, peeled and chopped
  • 1 cup caster sugar
  • 1 cup cider vinegar
  • 1/4 cup currants
  • 4 clove garlic, peeled, roughly chopped
  • 1/4 teaspoon dried rosemary


  • 1
    Place the lamb leg in a shallow dish. Pour over the combined remaining ingredients, turning the leg to coat. Chill, covered, for at least 2 hours or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.
  • 2
    For the tomato chutney, combine all the ingredients in a heavy-based saucepan. Bring to the boil on high, then reduce heat to low. Simmer gently for 40-50 minutes, stirring occasionally, until thickened. Transfer to sterilised jars and seal.
  • 3
    Preheat oven to 200°C. Place the lamb in a baking dish. Roast for 15 minutes. Reduce oven to 180°C and roast for 1 hour, for medium-rare, or longer to taste.
  • 4
    Rest, loosely covered with foil, for 15 minutes prior to carving. Serve with chutney, potato bake and salad.


  • For an easy potato bake, in a bowl, toss 6 peeled and thinly sliced potatoes, 1 thinly sliced onion, 75g chopped butter and 2 tbsp olive oil together. Season to taste and spread evenly into a shallow casserole dish. Bake at 220°C for 30 minutes. Reduce oven to 180°C and bake a further 1 hour. Make a salad with 100g mixed leaves, 1 sliced mango, ¼ cup toasted pecans and a ready-made lemon vinaigrette.

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