Perfect for a Spring Sunday lunch with friends.
2kg leg of lamb, bone left in
4 sprigs of oregano, leaves picked
5 garlic cloves, peeled
10 sprigs thyme, leaves picked
1 tsp (5ml) mustard seeds
salt and black pepper
2 tbsp (30ml) olive oil
1 tsp (5ml) castor sugar
1 tbsp (15ml) hot water
2 tbsp (30ml) white balsamic vinegar
Place oregano, garlic, thyme and mustard seeds in a pestle and mortar and crush to a fine paste. Season generously with salt and black pepper and stir in the olive oil.
Rub the herbed paste all over the lamb and leave to marinate in the fridge overnight.
Preheat oven to 160°C. Place a wire rack, scattered with extra thyme, in a roasting tin and place the lamb on top. Roast lamb for 20 minutes per 500g for medium.
Remove lamb from oven and allow to rest in a warm place, covered with foil for 20 minutes, before carving.
To make mint sauce:
Place mint and sugar into a pestle and mortar and crush until relatively smooth. Add hot water and vinegar and mix to combine. Check seasoning and serve with the roast lamb.
Serve with Mediterranean-style roasted potatoes and a green salad.
This dish has some robust flavours and is ideally suited to a young Cabernet Sauvignon or Bordeaux-style red blend.