Directions
- 1Preheat the oven to 170°C (top and bottom heat).
- 2Season the lamb leg with salt and pepper and make deep cuts across the meat.
- 3Blend all sauce ingredients until smooth and creamy.
- 4Rub the sauce over the lamb, pushing some into the cuts.
- 5Place the vegetables in a roasting tray, drizzle with olive oil, and season with salt and pepper.
- 6Place the lamb on top and add 60 ml white wine or water.
- 7Cover tightly with baking paper and seal with foil.
- 8Roast for 3 hours and 30 minutes.
- 9Uncover, increase the oven to 200°C (fan), and roast for 40–50 minutes until caramelized.
- 10Rest for 15 minutes before serving.
Ingredients
- 1 pc lamb leg
- 12 g salt
- 5 g black pepper
- 140 g butter, soft
- 50 g olive oil
- 30 g honey
- 70 ml lemon juice
- 1 pc zest of lemon
- 50 ml lime juice
- 1 pc zest of lime
- 25 g fresh mint
- 5 pc garlic cloves
- 25 g flour
- 1 tsp mustard
- 5 g fresh thyme
- 2 pc large onions, cut into chunks
- 2 pc carrots, cut into large pieces
- 2 pc tomatoes, quartered
- 2 pc garlic cloves, crushed
- 40 ml olive oil
- salt
- pepper
- 60 ml white wine or water
Equipment
ovenroasting traybaking paperfoil
Tips
- Make deep cuts across the meat.
- Rest the lamb for 15 minutes before serving.
- Reduce or blend the pan juices and vegetables into a smooth sauce.
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