roast leg of lamb

roast leg of lamb

roast leg of lamb

Make this roast leg of lamb for supper and turn leftovers into lamb pitas the next day.

  • 1 hr
  • 8 + leftovers
  • Easy

INGREDIENTS

  • 2kg leg of lamb
  • 6 garlic cloves, sliced
  • 4 sprigs rosemary
  • 6 sprigs thyme
  • 500g baby carrots
  • zest and juice of 1 lemon
  • 45ml olive oil
  • Greek salad, to serve
  • roast potatoes, to serve

METHOD

  1. Preheat oven to 200°C. Score the lamb with 2cm incisions. Fill the incisions with garlic, rosemary and thyme. Place the lamb and carrots in a large roasting pan.
  2. Combine the lemon zest and juice with the oil. Drizzle over the lamb and carrots. Season. Roast for about 45 minutes for medium, or until the lamb is done to your liking. Serve with salad and potatoes.

And the leftovers? 

Lamb pita

Squeeze the juice from 1 small grated cucumber. Combine the cucumber, 250ml yoghurt, small handful chopped mint, 1 crushed garlic clove, zest of 1 lemon and 5ml honey. Flake leftover lamb and serve in heated pita breads with the tzatziki, rocket and hummus.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE

 

Magazine issue date: Aug, 2017


Top