Honey and Red Pepper Paste Lamb Leg


  • 2kg lamb leg
  • 1 granny smith apple, peeled, cored, quartered
  • 2 onions, cut into wedges
  • 4 cloves garlic
  • 4 red bird’s-eye chillies, seeded
  • 400g Italian tomatoes, canned
  • 100g tomato paste
  • 300gred capsicum, seeded, cut into chunks
  • 375ml cider vinegar
  • 250ghoney
  • 60mlvegetable oil
  • 70g Dijon mustard
  • 150g sweet and sour gherkins
  • 2 tbs Worcestershire sauce
  • 1 tsp ground turmeric
  • 1 tsp Spanish smoked paprika
  • 1 tsp ground cumin


  1. Preheat oven to 160C. Place lamb leg in a large, deep roasting pan. Pour boiling water into pan, then cover pan with foil and roast for 30 minutes at high heat. Remove foil. Add mire poix and keep roasting at medium heat.
  2. Meanwhile, to make sauce, blend all ingredients in a blender until smooth. Transfer the mixture to a heavy-based saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thick and reduced by half.
  3. Baste lamb leg whilst roasting until tender.
  4. To serve cut into portions, dress with extra sauce and sprinkle with sea salt, add a grilled lime cheek.
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