
Peri Peri Baked Lamb Leg Recipe
Fiery peri peri seasoning transforms a tender lamb leg into an incredibly flavorful centerpiece dinner. With 36g of protein and only 365 calories per serving, this African-Portuguese inspired dish brings restaurant-level heat and flavor to your home kitchen. The spice blend creates a beautiful crust while keeping the meat juicy inside.
Ingredients
- 1.5 lbs boneless lamb leg, trimmed
- 3 tablespoons peri peri sauce
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Roasted vegetables for serving
Instructions
- Preheat oven to 400F (200C) and line a roasting pan with foil.
- In a bowl, combine peri peri sauce, olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, and lemon juice.
- Pat lamb leg dry with paper towels and season generously with salt and pepper.
- Coat the lamb thoroughly with the peri peri mixture, massaging it into all surfaces.
- Place lamb in the roasting pan and let it come to room temperature for 10 minutes.
- Roast for 25-28 minutes for medium-rare, or until internal temperature reaches 145F (63C).
- Remove from oven and tent with foil. Let rest for 8 minutes before slicing.
- Slice against the grain, garnish with fresh parsley, and serve with roasted vegetables.
Tips & Variations
- Let the lamb marinate in the peri peri mixture for up to 4 hours in the fridge for deeper flavor.
- Adjust the cayenne pepper up or down based on your heat tolerance.
- Serve with couscous or flatbread to soak up the flavorful juices.
- The peri peri sauce can be store-bought or homemade with bird's eye chilies.
- Leftover lamb makes excellent sandwiches or wraps the next day.
Nutrition Breakdown
Calories: 365 per serving
Protein: 36g
Fat: 23.2g
Carbs: 4.1g
Fiber: 1.1g
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Frequently Asked Questions
What is peri peri sauce?
Peri peri (also called piri piri) is a Portuguese-African hot sauce made from African bird's eye chilies, garlic, lemon, and oil. It is available in most grocery stores near the hot sauces.
How do I know when the lamb is done?
Use a meat thermometer. Medium-rare is 145F (63C), medium is 160F (71C). Lamb is best served medium-rare to medium for optimal tenderness.
Can I use a bone-in lamb leg instead?
Yes, but increase the cooking time by 15-20 minutes. The bone adds flavor but requires longer to cook through.
How spicy is this dish?
With standard peri peri sauce, it has moderate heat. Reduce the cayenne and use a mild peri peri sauce for less spice, or add extra for more fire.
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