with Aioli’s fresh Mint Chimichurri (Serves 3-4)
A slow roasted leg of lamb – a little bit more time required but well worth it. Paired with a fresh Mint Chimichurri dressing from Aioli.
“The trick with this dish is that you cook the lamb uncovered and continue glazing it throughout the time in the oven. The mint chimichurri is so fresh, and cuts the richness of the lamb beautifully.” – Chef Ollie Swart of Aioli
Method of Cooking: Oven
Effort Level: Easy
Active Time: about 30 minutes
Start to Finish: about 4 hours
Utensils you’ll need at home:
Zester or grater
Measuring spoons / cups
Ingredients you’ll need at home:
Salt & Pepper
50g of butter
2 tablespoons of oil
Optional ingredients (not essential):
2 bay leaves
Pinch of smoked paprika
250ml of white wine or stock
- Preheat the oven to 160°C.
- Make the lamb rub (this can also be done in a pestle and mortar or bowl) by mixing 1 lemon’s zest only (no juice) with 2 cloves of crushed garlic, 10ml of salt, and 2 tablespoons of olive oil. Optional additions : 2 chopped bay leaves and a generous pinch of smoked paprika. Melt 50g of butter and stir through the spice rub.
- Put the leg of lamb on a roasting tray and massage the rub into the lamb like a masseuse! Pop in the hot oven for 30 minutes.
- Take the lamb out of the oven, and add 250ml of water (or white wine or stock optional) to the tray. Baste the lamb with the liquid, then continue roasting for 3 hours, basting every hour with the juices that have collected at the bottom of the tray.
- In the final 15 minutes, turn on the grill, and allow the lamb to turn golden.
- Once 3 hours is up and the lamb is golden, take it out the oven and cover with tinfoil. Let it rest for 15 to 20 minutes at least.
NOTE: This entire recipe can be done ahead of time, simply keep the cooked lamb outside of the fridge, and serve at room temperature.
- When ready to serve, carve the lamb and serve with Aioli’s fresh Mint Chimichurri on your Feast table.