Marinated Lamb Leg with Hummus, Plumped Raisins, Almonds, Honey Roasted Carrots and Gremolata

RECIPE COURTESY OF follow on Instagram at:


1 boneless lamb leg butterflied.
3 tbsp olive oil
1 tsp dried oregano
1 tsp rosemary – chopped finely
1 tsp chili flakes
1/2 lemon – juiced
salt & pepper


2 tbsp olive oil
1/2 lemon – juiced
small bunch of parsley – finely chopped (approx 2 tbsp)
small handful of chives – finely chopped (approx 2 tbsp)
salt & pepper


400g can of chickpeas
1/2 lemon – juiced
3 dashes sesame oil
1 garlic clove – crushed
1/3 cup olive oil
1 tsp tahini
1/2 tsp dried cumin
2 tbsp water

Handful of almonds – chopped
Handful of raisins – soaked in warm water for 1min to rehydrate
4 – 8 carrots depending upon size. I used 2 large carrots and 6 different coloured baby carrots
1tsp honey


  1.  Mix all ingredients together (except lamb) to make marinade. Marinate lamb for minimum of 1 hr but as long as 24 hrs if possible.
  2. Wipe marinade gently from lamb using a paper towel.
  3. Grill on BBQ @ 200c skin side down first for 8-10 mins, turn lamb over and grill for a further 10 mins or until internal temp of lamb is about 57c (for medium rare).  Cooking times may vary so the use of a meat thermometer is recommended.
  4. Remove from heat, cover loosely with foil and leave rest for 7 mins. During this time the lamb will still cook and internal temp will rise to about 63c.



  1. Clean carrots and chop into different shaped pieces making sure they are similar sized so that they cook evenly.
  2. Drizzle with olive oil, salt/pepper and a tsp of honey.
  3. Roast in oven @ 200c for 20 mins until cooked through and golden in colour.


  1. Combine all ingredients together in a small bowl and stir.


  1. Blend all ingredients together (except water) until the chickpeas are crushed and hummus is relatively smooth.
  2. Add water to thin out hummus and blend to the texture you desire

Order your boneless lamb leg here


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