Wellington Lamb Roast with Rosemary and Pepperberry Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roast Australian lamb leg infused with fresh rosemary and Tasmanian pepperberry, served with a rich jus made from pan drippings. This australian-inspired lamb ready in about 110 minutes pairs bone-in lamb leg, chopped fresh rosemary, crushed 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Wellington Lamb Roast with Rosemary and Pepperberry Jus take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wellington Lamb Roast with Rosemary and Pepperberry Jus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb leg from drying out.

Can I substitute ingredients in Wellington Lamb Roast with Rosemary and Pepperberry Jus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wellington Lamb Roast with Rosemary and Pepperberry Jus for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wellington Lamb Roast with Rosemary and Pepperberry Jus?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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