Home Lifestyle RECIPE: Herb-encrusted Leg of Lamb, the Leshoto way…

RECIPE: Herb-encrusted Leg of Lamb, the Leshoto way…

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“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.

READ: Electrical engineer finds solace in her kitchen and home garden

Thooe spends her off days preparing lavish farm-to-table style meals for her family and friends.
Thooe spends her off days preparing lavish farm-to-table style meals for her family and friends.

Ingredients:

  • 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

Method:

  1. Use a small, sharp knife to cut deep incisions all over the lamb.
  2. Insert garlic slices into the incisions.
  3. Drizzle olive oil over lamb. Season with salt, freshly ground black pepper and lamb rub.
  4. Cut rosemary into small sprigs and insert in the same incisions that you inserted the garlic.
  5. Cover with foil and place in the fridge to marinade for at least 2 hours, or overnight.
  6. Preheat oven to 190°c.
  7. Place the lamb in a large roasting pan and roast for 1h30 to 1h45 minutes.
  8. When your lamb is cooked, remove from oven and allow it to rest for at least 10 minutes before slicing it.
  9. Served with a potato and onion bake (pommes boulangère), brinjals and cherry tomatoes.

READ: Electrical engineer finds solace in her kitchen and home garden

Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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