Roast Leg of Lamb

Roast Leg of Lamb

Few things are as festive (and impressive) as a whole roast leg of lamb. Being a naturally flavoursome cut of meat, this Christmas roast won’t ask for nearly as much effort as you might think. We used the classic rosemary and lamb pairing here and made it extra special with some dates, bacon and garlic. Just keep in mind that the bacon pieces already add some saltiness to the dish, so you don’t need to go overboard when you season the meat.

Serves: 12

Ingredients

3 kg leg of lamb with shoulder attached
1 tsp. Ina Paarman Olive and Rosemary Spice OR Robertson Steak and Chops Spice
5 ml balsamic vinegar
¼ cup canola or olive oil
½ block (125 g) pitted dates
250 g bacon bits
5 heads of garlic
10 rosemary sprigs
1 large cauliflower head
1 large broccoli head
20 medium carrots
Salt and pepper, to taste

Method

Meat:

1. Mix oil and spices together.
2. Cut slits (1 – 5 cm deep) all over the leg of lamb, spaced 2.5 cm apart.
3. Cut dates into small pieces.
4. Clean 1 head of garlic into cloves. Cut cloves into lengthwise quarters.
5. Push dates, bacon bits and garlic into cuts. Top with smaller rosemary sprig pieces.
6. Repeat until all slits are filled.
7. Rub meat with spice mixture.
8. Place in large oven pan and cover with sheet of heavy-duty foil.
9. Place in middle of oven at 180°C and bake for 4½ - 5 hours. The inside will be a little pink and juicy.
10. Remove from oven and leave to rest for 10 minutes before carving into thin slices. Garnish with the remaining rosemary sprigs.

Vegetables:

1. Cut broccoli and cauliflower into pieces.
2. Peel carrots keep them whole.
3. Put separately into microwave dishes and cover.
4. Cook on high for 5 minutes.
5. Add vegetables to the oven pan 15 minutes before cooking time is complete.

Tips and variations:

1. When it comes to cooking time, a good rule of thumb to use is to add 50 minutes of oven time for every 500 g of meat.


Recipe supplied by Kanaän Produce of Promise