If your family is getting together to celebrate Father’s Day this weekend, consider trying this recipe and putting a delicious Rooibos and rosemary-crusted lamb roast on the lunch table!
INGREDIENTS
For the lamb
2 kg leg of lamb (bone in)
4 tbsp olive oil
3 garlic cloves, minced
2½ tbsp chopped rosemary
1½ tbsp Rooibos tea leaves
1 tbsp finely chopped thyme
For the chilli sauce
1 cup parsley
½ cup mint
2 green chillies, roughly chopped
1 tbsp lemon juice
2 tsp lemon zest
¼ cup + 2 tbsp olive oil
METHOD
For the lamb
1. Preheat the oven to 220°C.
2. Season the leg of lamb with salt and pepper.
3. Mix the remaining ingredients together in a bowl and spread half of the herbed olive oil mixture all over the lamb.
4. Place in a foil-lined roasting tin and roast for 20 minutes. Reduce the oven temperature to 180°C.
5. Remove the lamb from the oven and spread with the remaining herbed oil. Roast for a further 1 hr 10 minutes.
6. Remove from the oven and allow to rest for about 20 min.
For the chilli sauce
1. Place the herbs, chillies, lemon juice, zest and ¼ cup oil in a food processor or blender and blend until coarsely chopped. Transfer to a bowl and mix in the remaining olive oil. Season to taste.
2. Serve the lamb roast sliced with a drizzle of chilli sauce.
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