This leg of lamb recipe is packed with a variety of herbs and spices that will have your tastebuds singing and your insides glowing. Combining lamb with aromatic sprigs of fresh rosemary adds flavour and fragrance to the meat, while also offering numerous health benefits to your digestive system. Since it is rich in antioxidants and contains anti-inflammatory properties, rosemary eases indigestion and naturally relieves stomach pains.
Lee makes a leg of lamb roast with spiced marinade (pictured)
INGREDIENTS – For the lamb
Two kilogram leg of lamb, with bone
Four garlic cloves, whole
Two fresh rosemary sprigs, chopped
One fresh chilli, seeded and chopped
150 grams of truss vined tomatoes
Sea salt and black pepper, freshly ground, to taste
For the spiced marinade
Two tablespoons of sheep’s milk yoghurt
Three centimetres of ginger, grated finely
Four large garlic cloves, crushed
Two tablespoons of cumin, ground
Two tablespoons of paprika, ground
One tablespoon of turmeric, ground
One tablespoon of coriander seeds, ground
Two lemons, squeezed to juice
Method
1. Start with the marinade, mixing all the ingredients together in a large bowl.
2. With a sharp knife, make some deep cuts evenly across both sides of the lamb leg. Rub a generous amount of salt and pepper into the meat. Then spoon the marinade over it, and massage in making sure it gets deep into the incisions.
3. Scatter half of the chopped rosemary and chilli over the meat, pushing them into the cuts. Place the lamb in a bowl and cover with cling film/wrap. Leave overnight to marinate and let the meat soak up all the flavours and spices.
4. Remove the lamb from the fridge and leave in room temperature for at least 30 minutes before cooking.
5. Preheat the oven to 200 degrees Celsius. Place the lamb, leftover rosemary, tomatoes and garlic cloves into a tray lined with foil and roast for 20 minutes.
6. Turn the heat down to 150 degrees Celsius and cook for a further one hour and 40 minutes for lamb that is pink in the middle.
7. Halfway through roasting or once the lamb is crisp and golden on the outside, shake the tray, cover with foil, then rotate and return to the oven the opposite way.
8. Remove from the oven, leave foil on loosely and let it rest on a lamb rack for at least 15 minutes. Slice and serve.