Porchetta Style Leg of Lamb

Marinated in bold Italian herbs and spices, this lamb porchetta is great served in sandwiches.

Ingredients List:

  • 1 SunGold Half-Cut Tied Leg Lamb Roast (2 lb/1 kg)
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) finely chopped fresh sage
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1 tsp (5 mL) fennel seeds, crushed
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) salt  
  • 1/2 tsp (2 mL) freshly cracked pepper
  • 1/4 tsp (1 mL) red pepper flakes 

Preparation & Directions:

  • Stir together oil, sage, rosemary, fennel, garlic, salt, pepper and red pepper flakes until combined; rub all over roast.
  • Refrigerate in airtight container for at least 1 hour or overnight.
  • Preheat oven to 400°F (200°).
  • Place roast on rack in roasting pan; roast for 50 to 60 minutes for medium-rare or until instant-read thermometer inserted into thickest part of meat without touching bone registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Transfer lamb to cutting board.
  • Cover loosely with foil; let rest for 15 minutes before slicing.


  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) or 165°F (74°C) for medium-well. 
  • Serve lamb in crusty buns with arugula, mayonnaise, roasted red peppers and fontina cheese.
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Prep Time: 15 minutes

Cook Time: 60 minutes

Serves: 4 to 6


Nutrition Facts (Per 1/6 recipe)

  • Calories 310
  • Fat 19g
  • Cholesterol 110mg
  • Sodium 470mg
  • Carbohydrate 1g
  • Fibre 0g
  • Sugars 0g
  • Protein 33g