Roast garlic, thyme and oregano lamb
|2 kg||lamb — leg, bone in|
|4 sprig||fresh oregano|
|5 cloves||garlic — cloves, peeled|
|10 sprig||fresh thyme|
|1 tsp||mustard — seeds|
|salt and freshly ground black pepper|
|2 Tbs||fresh chillies — 573|
|30 g||fresh mint|
|1 tsp||castor sugar|
|1 Tbs||water — hot|
|2 Tbs||vinegar — white balsamic|
Place oregano, garlic, thyme and mustard seeds in a pestle and mortar and crush to a fine paste.
Season generously with salt and black pepper and stir in the olive oil.
Rub the herbed paste all over the lamb and leave to marinate in the fridge overnight.
Preheat oven to 160°C.
Place a wire rack, scattered with extra thyme, in a roasting tin and place the lamb on top.
Roast lamb for 20 minutes per 500g for medium, or a little longer for well done.
Remove lamb from oven and allow to rest in a warm place, covered with foil for 20 minutes, before carving.
To make the mint sauce:
Place mint and sugar into a pestle and mortar and crush until relatively smooth.
Add hot water and vinegar and mix to combine.
Check seasoning and serve with the roast lamb.
Reprinted with permission of Source Food.