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.

CHEF’S TIP:

“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:

Roasting tray

Zester or grater

Serving equipment

Scale

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.