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Free Recipe: Slashed Roast Leg of Lamb by Jill Dupleix

December 9, 2015


Simple yet stunning, perfect for a lazy summer afternoon. Jill Dupleix’s slashed roast leg of lamb is from the gorgeous new book, The Great Australian Cookbook 

Servings: 6 | Prep Time: 15 mins | Cook Time: 1 hour 20 mins | Skill Level: 1 (Easy)


3 tbsp roughly chopped parsley and/or mint

2 anchovies in oil, chopped

3 cloves garlic, crushed

2 tbsp salted capers, rinsed

1 tbsp coarsely grated lemon rind

80 g soft fresh breadcrumbs

3 tbsp extra virgin olive oil, plus extra for drizzling

1 leg of lamb, approx. 2 kg

cress or rocket leaves for serving

1 lemon, quartered



Pre-heat the oven to 220°C.

Combine the parsley, mint, anchovies, garlic, capers, lemon rind and breadcrumbs in a bowl. Add the olive oil and squish the mixture into a soft mushy paste with your hands.

Holding the leg of lamb with its meatiest side on top, cut right through the meat, almost to the bone, at 2 cm intervals. Push the stuffing down between each lamb ‘steak’, re-shape the meat and tie with kitchen string. Place in a large roasting pan.

Drizzle a little extra olive oil over and bake for 20 minutes. Reduce the heat to

200°C and bake for 1 hour more, then leave to rest for 10 minutes.

Remove the string and carve, parallel to the bone, to form chunky fingers of crisp skin and meat.

Arrange on warm plates, drizzle with the juices from the roasting pan and scatter with cress or rocket. Serve with lemon wedges.


Don’t be scared to slash the lamb meat to the bone. Once stuffed with lemony breadcrumbs, you can tie it all back together again and roast it as normal.


To find out more about The Great Australian Cookbook or to purchase a copy click here




  1. Margaret

    Hi Jill,

    I found this recipe in a magazine while working in the UK back in 2003 or 2004. After coming back to the USA, I have been making it for Easter for many years. It is the best tasting lamb recipe ever. It is crispy on the outside, juicy on the inside. I usually double the recipe for the stuffing and use panko in place of the soft fresh bread crumbs, sprinkle it with a little more olive oil and roast it for a longer time. My family loves it. The leftovers also freeze well. No complaints here. Thanks for sharing it with the world :).

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