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Roast leg of lamb with garlic and rosemary

Served with loads of veggies and a rosemary-walnut stuffing, this amazing dish smells just as good as it tastes.
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To commemorate ANZAC Day, Karen’s cooking up a succulent pot-roasted leg of lamb using the herb of remembrance, rosemary.

Served with loads of veggies and a rosemary-walnut stuffing, this amazing dish smells just as good as it tastes.

Profile picture of Karen Martini
Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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