A leg of lamb comfortably feeds a crowd. Go retro and serve it with gravy and mint sauce, roast vegetables and silverbeet (Swiss chard), or serve with eggplant (aubergine), minted labna and a grain like burghul. All the links below in Recipe Notes.
Ingredients
—Leg of lamb around 1.8kg (just under 4 lb), at room temperature 2 Tbsp chopped mint 1 Tbsp chopped rosemary 3 cloves garlic, peeled and crushed 2 tsp crushed or ground coriander seeds 1 tsp salt Freshly ground black pepper to taste Olive oil Crusty topping 1 Tbsp extra virgin olive oil ½ tsp flaky sea salt 2 Tbsp panko crumbs
Method
—1 Have lamb at room temperature. Preheat oven to 200°C (400°F).
2 Trim lamb removing any large pads of fat. Make 12 deep slits in meaty parts of lamb. Mix mint, rosemary, garlic, crushed coriander seeds, salt and pepper and 2 teaspoons of olive oil in a small bowl. Stuff into slits in lamb. Rub lamb with extra virgin olive oil and sprinkle with flaky sea salt. Sprinkle with panko crumbs and gently pat in place. Carefully transfer lamb to an oiled roasting tin (oil tin with 1-2 teaspoons of olive oil).
3 Cook the lamb for 30 minutes by which time the top should have started browning nicely. Lower heat to 180°C (350°F) and continue cooking for 45 minutes more. Baste twice during cooking. If you like your lamb a little more cooked, allow an extra 15-20 minutes’ cooking time.
Crusty-topped Roast Lamb
4 Remove lamb from oven and transfer to a board (providing the kitchen is an ambient temperature, the lamb doesn’t need to be covered; keep it out of drafts). Let it rest uncovered for 12 or so minutes. Slice thinly with a sharp carving knife, transferring to a warmed serving platter. Serve immediately.
Let it rest before slicing.
For a classic accompaniment see Mint Sauce
To make gravy read notes here on making a jus and making gravy Making a perfect jus
Recipe Notes
Excess crumbs falling off the lamb will burn in the tin, so it is better to apply the oil, salt and crumb topping to the lamb before putting it into the roasting tin.
For a classic accompaniment see Mint Sauce
To make gravy read notes here on making a jus and gravy Making a perfect jus
Baked Eggplant with Spices & Preserved Lemon
Mint sauce
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