Call it Greek or call it Mediterranean, but there's no denying the winning combo of lemon, garlic and fresh herbs when it comes to roast lamb.
- 4 sprigs rosemary
- 4 sprigs mint
- 8 sprigs oregano
- 1 small bunch thyme
- 4 sprigs lemon balm
- 1 lemon, sliced
- 6 cloves garlic, unpeeled
- 2.5 kg (5½ lb) lamb leg
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- green salad and Summer veg ratatouille parcels, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a hooded barbecue grill to low and lightly grease with oil.
2. Line a baking tin with baking paper and spread half the herbs, lemon slices and garlic over the bottom.
3. Rub the lamb leg with olive oil, salt and pepper, and place it on top of the herbs. Put the remaining herbs, lemon and garlic on and around the lamb.
4. Place the baking tin on the grill, cover and cook for up to 5 hours, until the lamb is caramelised and tender (cooking time will depend on the barbecue heat and the size of the roast). After cooking for 3 hours, check for doneness every 30 minutes, replacing the cover and continuing to cook if required.
5. Remove from the heat, cover in foil and rest for 20 minutes before carving.
6. This roast is great served with a green salad and Summer veg ratatouille parcels.
Recipe from Feed The Man Meat (Smith Street Books).