LEMON PARSLEY SPICED LAMB | makes 1 lamb leg |


  • 1 lamb leg
  • 3 tbsp butter
  • himalayan salt
  • whole black peppercorns 
  • 2 dried habanero peppers
  • 1 tbsp coffee beans
  • 1 bunch parsley
  • 1 lemon
  • olive oil
  • 6 cloves garlic
  • 2 medium tomatoes
  • 3 medium carrots
  • 2 medium onions


  1. grab your boneless lamb leg and make sure its nice and dry
  2. find your best pairing knife and your brightest lemons, and peel them in a spiral fashion
  3. toss the following in a blender: a bunch of parsley, salt, whole peppercorns, dried habanero pepper, a few coffee beans (the coffee helps make the lamb tender and "grounds" the flavors - whatever that means), garlic, olive oil, 1/3 of the lemon peels, and lemon juice - make sure you taste this!
  4. rub this mixture onto your lamb and let it sit for a while - or marinate for however long you fancy
  5. at the bottom of your roasting pan, toss in a halved tomato, a few halved onions, some chopped carrots, and some crushed whole garlic cloves
  6. carefully place your lamb on top of the veggies, making sure the lamb doesn't touch the bottom of the pan
  7. toss the remaining lemon peel on top of the lamb
  8. roast, covered, in the oven to an internal temp of around 170F depending on how well you like your lamb done. you can leave it uncovered for a little bit to help the top brown a bit more
  9. take the lamb out and plop it in a plate
  10. remove all of the solids using a slotted spoon and put them in a blender along with some more fresh parsley - blend well
  11. thickly slice the lamb (a few cm thick) and serve with generous amounts of love, and sauce
  12. I paired this with brussels sprouts and marinated kale (you can find those recipes on this site), but suit your fancy and have fun