Rosemary Scented Lamb Roast

07 August 2015

I feel such nostalgia reminiscing over Sunday family lunches with my dad, when I was young - the kids dancing about in the garden, mothers, grandmothers and aunts busily prepping a delicious feast, and the warm, inviting smell of rosemary lamb..Mmmm! This recipe has been in my family for generations, and is truly an all-time classic. Using only 100% fresh herbs to flavour, and free from any store-bought marinades or sauces, this slow cooked lamb is a fabulous and healthy treat for just about any family occasion.

Prep Time: 15mins

Cooking Time: 4 hours

Servings: 6-8

Total Cost: R250

Ingredients

2 kg leg of lamb (preferably grass fed)

5 stems fresh rosemary – stems removed

1 cup fresh sage – stems removed and leaves chopped

1 tsp. Himalayan crystal salt

2 tbsp. Zataar (Middle Eastern spice mix)

1 tsp. crushed garlic

½ tsp. ground cumin

¾ cup Olive Oil

4 cloves garlic – thinly sliced

Instructions

Preheat Oven to 180⁰C

Step 1: Prepare Marinade

Place olive oil, rosemary, sage, zaatar, cumin, crushed garlic and salt in a small bowl. Mix together thoroughly and allow to stand.

Step 2: Prepare Lamb

Lightly grease large ovenproof cooking pot with olive oil spray.

Rinse rack of lamb

Using s sharp knife, cut evenly dispersed incisions into the meat of the lamb and stuff each incision with 2 small slices of the fresh garlic. Repeat until entire rack of lamb has been covered.

Step 3:Marinade Lamb

Place rack of lamb into ovenproof cooking pot. Using a basting brush, evenly baste the lamb with the marinade until entire rack of lamb is coated and marinade is finished.

Place in the fridge for half an hour to allow marinade to seep into the lamb meat

Step 4: Cooking

Remove rack of lamb from fridge and place into pre-heated oven. Slow roast at 180⁰C for 2 hours. Reduce heat to 120⁰C and cook for an additional 2 hours until meat is very tender. Be sure to check on the lamb every half an hour or so to ensure the meat is being cooked evenly.

Step 5:

Remove from heat. Serve hot with a side of steamed greens, roast veggies or oven-baked sweet potato

Bon Appetit!

Yours in Health Always,

Cara-Lisa

xoxo