Karoo Roast Leg of Lamb with Garlic & Rosemary

Ingredients

Lamb

• 2–2.5 kg leg of lamb
• 3 tbsp olive oil
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 6 cloves garlic, sliced
• 3 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and black pepper, to taste

Roasting Pan

• 2 onions, quartered
• 2 cups lamb or beef stock
• 2 tbsp butter (optional, for gravy)

Method

1. Pat the leg of lamb dry with paper towel.
2. Using a small sharp knife, make small slits all over the lamb and insert the garlic slices.
3. In a bowl, combine the olive oil, Smoke Craft, Garlic Melt, rosemary, thyme, lemon juice, Dijon mustard, salt and black pepper.
4. Rub the marinade generously over the entire leg of lamb.
5. Cover and refrigerate for 4–12 hours, preferably overnight.
6. Remove the lamb from the fridge 30 minutes before roasting.
7. Preheat the oven to 170°C.
8. Place the quartered onions into a roasting pan and pour in the stock.
9. Place the lamb on top of the onions and cover tightly with foil.
10. Roast for 2 hours.
11. Remove the foil and continue roasting for 25–30 minutes, basting occasionally, until beautifully browned.
12. Rest the lamb under loose foil for 15 minutes before carving.
13. Use the pan juices to make a rich gravy if desired and serve with the sliced lamb.

BlixSam Tip

• Roast potatoes
• Pumpkin and sweet potato
• Green beans
• Mint sauce
• Rich homemade gravy