Seasonal Kitchen

Spiced Leg of Lamb

with pickled onions
Average: 5 (2 votes)
(2 votes)
Spiced Leg of Lamb

Spiced Leg of Lamb - Juicy and spicy with an extra dose of zip

share Share
bookmark_border Copy URL
Health Score:
87 / 100
55 min.
ready in 1 hr 35 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Onions protect against unwanted bacteria with the help of quercetin. The secondary plant substance can render pathogenic microorganisms harmless and thus support the immune system.

As a side dish to the leg of lamb try crispy potato wedges from the oven.

1 serving contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein41 g(42 %)
Fat10 g(9 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin K29.8 μg(50 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin19.2 mg(160 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C41 mg(43 %)
Potassium740 mg(19 %)
Calcium39 mg(4 %)
Magnesium69 mg(23 %)
Iron4 mg(27 %)
Iodine4 μg(2 %)
Zinc5.7 mg(71 %)
Saturated fatty acids2.9 g
Uric acid371 mg
Cholesterol119 mg
Complete sugar6 g


3 organic lemons
1 sprig rosemary
10 Tbsps olive oil
1 tsp cinnamon
26 ozs Leg of lamb (cut by the butcher in butterfly cut)
1 red onion
4 Tbsps Red wine vinegar
1 Tbsp honey
4 handfuls Fresh herbs (i.e. mint, parsley, basil)
1 garlic clove
2 tsps Caper
2 Anchovy fillet
2 tsps Dijon mustard
How healthy are the main ingredients?
olive oilhoneyrosemarycinnamononionsalt

Preparation steps


Squeeze juice from 2 lemons, set aside 2 tablespoons juice. Wash rosemary, shake dry, pluck needles and chop. Mix 6 tbsp olive oil with remaining lemon juice, rosemary and cinnamon. Wash meat, pat dry and massage in seasoning sauce. Cover and let marinate in refrigerator for about 1 hour.


Meanwhile, peel onion and cut into fine rings. Place in a saucepan with vinegar and simmer over low heat for about 5 minutes. Stir in honey and season with salt and pepper, then let cool.


Wash herbs, shake dry, pluck leaves and put in a blender. Peel garlic, chop coarsely and add with capers, anchovies, mustard, remaining lemon juice and 1 tablespoon oil and mix everything. Slowly add remaining oil to make a creamy salsa. Season with salt and pepper and pour into a bowl.


Salt and pepper the lamb. Fry in a hot grill pan on both sides over medium-high heat for a total of about 10 minutes. Then let the leg of lamb rest for about 10 minutes. Then slice the meat and arrange it on a platter with mixed greens salsa verde and onions. Rinse remaining lemon, rub dry, cut into wedges, and garnish.