This simple recipe will have people asking for your secret to this delicious Boneless Leg of Lamb.

Prep: 15 minutes Cook: 3+ hours Serves: Approximately 6-8 servings Cut:


1 New Zealand Spring Lamb® Leg, boneless
2 tbsp Cumin powder
1 tsp Coriander powder
1 tsp Garlic powder Sea salt and freshly ground black pepper
1 Lemon, juiced Olive oil to drizzle
3 cups Beef broth
2 cups Water


Preheat oven to 325ºF (163ºC).

  1. Mix the cumin, coriander, garlic powder, salt, pepper, and lemon juice together and
    brush on all sides of the leg of lamb.
  2. Place lamb in a roasting pan with halved garlic bulb, drizzle with olive oil.
  3. Pour broth and water around lamb, cover with foil, and cook for approximately 3 hours.
  4. After 3 hours, carefully remove from oven and remove netting, baste with pan juices,
    and return to oven uncovered, and cook for an additional 45 or until lightly browned.
  5. When cooked, remove from oven, and cover with aluminum foil and leave for 15
    minutes before serving and drizzle with pan juices.
  6. Slice or shred and serve with Lebanese rice.

Lebanese Rice

Approximately 6-8 servings
Prep: 10 minutes
Cook: 20 minutes

2 cups Long grain rice (basmati can also be used)
1 cup Vermicelli (such as spaghettini, broken into 1 inch pieces)
2 tbsp Butter
1 tbsp Olive oil
½ tsp Sea salt
pinch Ground cinnamon (optional)
3.25 cups Water

Finely chopped parsley for garnish

Roasted pine nuts and almonds for garnish (optional)


  1. Rinse the rice with cold water until water runs clear; drain and set aside.
  2. In a medium non-stick pot add butter and olive oil and heat on medium heat. Add the vermicelli and cook stirring frequently until golden brown.
  3. Add the rice and stir to combine; season with salt and a pinch of cinnamon
  4. Add water and bring mixture to boil. Reduce heat, cover, and cook for 15 minutes, or until rice is cooked
  5. Remove from heat and allow the rice to steam with lid on for 5 minutes.
  6. Fluff with a fork and top with parsley and nuts if desired.