Wellington Lamb Roast with Rosemary and Pepperberry Jus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roast Australian lamb leg infused with fresh rosemary and Tasmanian pepperberry, served with a rich jus made from pan drippings. This Australian-inspired lamb recipe, ready in about 110 minutes, pairs bone-in lamb leg, fresh rosemary, Tasmanian pepperberry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, mix 3 tbsp chopped fresh rosemary, 2 tsp crushed Tasmanian pepperberry, 4 minced garlic cloves, 2 tsp sea salt, 1 tsp freshly ground black pepper, and 3 tbsp olive oil to create a herb paste.
  2. Step 2: Pat dry 4 lbs bone-in lamb leg and rub the rosemary and pepperberry paste all over the meat, massaging it into every crevice.
  3. Step 3: Place the lamb on a rack in a roasting pan and roast in the oven for about 1 hour 30 minutes, or until internal temperature reaches 135°F for medium-rare.
  4. Step 4: Transfer the lamb to a cutting board and tent loosely with foil to rest for 15 minutes.
  5. Step 5: Meanwhile, place the roasting pan over medium heat on the stove, add 1/2 cup red wine and 1 1/2 cups beef stock, scraping the browned bits from the pan. Simmer for 8-10 minutes until the sauce reduces and thickens slightly.
  6. Step 6: Slice the lamb and serve drizzled with the rosemary and pepperberry jus.

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