Perfect for an Easter main course, this recipe will be sure to have heads turning and mouths watering.
To prepare this feast, start your preparations the day before to allow all of the flavours to marinade!
Makes 1 leg of lamb
- 2kg leg of lamb, bone left in
- 4 sprigs of oregano, leaves picked
- 5 garlic cloves, peeled
- 10 sprigs thyme, leaves picked
- 1 tsp (5ml) mustard seeds
- salt and black pepper
- 2 tbsp (30ml) olive oil
- 30g mint
- 1 tsp (5ml) castor sugar
- 1 tbsp (15ml) hot water
- 2 tbsp (30ml) white balsamic vinegar
- Place oregano, garlic, thyme and mustard seeds in a pestle and mortar and crush to a fine paste.
- Season the lamb generously with salt and black pepper and stir in the olive oil.
- Rub the herbed paste all over the lamb and leave to marinate in the fridge overnight.
- Preheat oven to 160C.
- Place a wire rack, scattered with extra thyme, in a roasting tin and place the lamb on top.
- Roast lamb for 20 minutes per 500g for medium, or a little longer for well done.
- Remove lamb from oven and allow to rest in a warm place, covered with foil for 20 minutes, before carving.
To make the mint sauce:
- Place mint and sugar into a pestle and mortar and crush until relatively smooth.
- Add hot water and vinegar and mix to combine.
- Check seasoning and serve with the roast lamb.
Just writing about this recipe already has our stomachs yearning for a taste. Truly, this meal is bursting with flavour.