“Leg of lamb may sound intimidating to many, but it’s actually one of the most tender, succulent and easy-to-work-with cuts of meat.” So says avid home cook and gardener Leshoto Thooe, who believes that a leg of lamb is a treasure and one of those dishes that truly embodies Sunday lunches in Mzansi.
The 34-year-old electrical engineer shares her recipe for an easy to prepare, melt-off-the-bone, rosemary encrusted leg of lamb that can be enjoyed with Pommes Boulangere and will be a guaranteed hit on your lunch spread.
- 2 kg leg of lamb
- 4 cloves of sliced garlic
- 3 sprigs of rosemary
- Olive oil
- 1 1/2 Tbs lamb rub
- Salt and pepper for seasoning
- Use a small, sharp knife to cut deep incisions all over the lamb.
- Insert garlic slices into the incisions.
- Drizzle olive oil over lamb. Season with salt, freshly ground black pepper and lamb rub.
- Cut rosemary into small sprigs and insert in the same incisions that you inserted the garlic.
- Cover with foil and place in the fridge to marinade for at least 2 hours, or overnight.
- Preheat oven to 190°c.
- Place the lamb in a large roasting pan and roast for 1h30 to 1h45 minutes.
- When your lamb is cooked, remove from oven and allow it to rest for at least 10 minutes before slicing it.
- Served with a potato and onion bake (pommes boulangère), brinjals and cherry tomatoes.