Butterflied Lamb Leg with Lemon and Herb Cream

Prep time:
35 minutes

Cook time:
45 minutes 

6 people


  • 1.6kg piece boneless / butterflied lamb leg
  • 2 lemons, zested
  • 60ml (¼ cup) lemon juice
  • 60ml (¼ cup) honey
  • 3 cloves garlic, crushed
  • 3 tsp sweet paprika
  • 2 tbs finely chopped rosemary
  • 60ml (¼ cup) extra virgin olive oil
  • 6 small sweet corn, husk removed
  • 3 bunches asparagus, trimmed

Lemon & Herb Cream:

  • 360g (1½ cups) light sour cream
  • 2 tbs finely chopped dill
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped flat-leaf parsley
  • 1 lemon, zested, juiced

Apple & Parmesan Salad:

  • 2 small green apples, thinly sliced
  • 80g baby rocket
  • 75g (¾ cup) chopped walnuts
  • 50g (2/3 cup) shaved parmesan
  • 60ml (¼ cup) white balsamic vinegar
  • 2 tbs olive oil


  1. Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
  2. Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
  3. When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
  4. To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
  5. Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.


  • Substitute sour cream with crème fraiche or yoghurt.
  • If time permits marinade lamb for 3 hours or overnight.
  • Butterflied lamb leg cooks quicker than a bone in lamb leg. Substitute with butterflied shoulder or boned and rolled shoulder.
  • Alternatively, cook in a preheated moderate barbecue oven.
  • The lamb leg – is a versatile and economical cut of meat. Tender and full of flavour there are many cuts that come from the leg and can be turned into a variety of meals to keep the family happy. These cuts include traditional leg roasts, mini roasts, butterflied legs, leg steaks, bone less leg and easy carve legs – no excuse for not knowing what to cook with that list.
  • Take the roast out of the oven 15 mins before cooking to allow it to cook evenly.
  • Use a meat thermometer to check when you lamb is done (medium recommended).
  • Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.
  • Download the free “Lamb Roast” app to help cook the perfect lamb roast every time.



It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.


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