Recipe: Roast garlic, thyme and oregano lamb

By , 11 October 2016



Serve with a Bordeaux-style red blend.

Serve with a Bordeaux-style red blend.

Perfect for a Spring Sunday lunch with friends.

Serves six

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
30g mint
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.

Wine pairing:
This dish has some robust flavours and is ideally suited to a young Cabernet Sauvignon or Bordeaux-style red blend.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


4 comment(s)

Please read our Comments Policy here.

    Peter F May | 15 October 2016

    The advantage of this recipe is that the mint sauce is served on the side so if you don’t want mint, you don’t pour it.

    For me a good mint sauce is essential with roast lamb.Commercial sauces are much too sweet.

    I’m with Bettie, I don’t think rubbing in these herbs is necessary if you’re having mint sauce, and lamb’s unthinkable without mint sauce 🙂

    And claret (red Bordeaux) is the essential match.

    Bettie | 14 October 2016

    I feel that with all the herbs in the rubbing we can do without the mint, but with a wonderful Cabernet Sauvignon, match made in heaven. Keep it simple is my motto.

    Bernard De Boer | 11 October 2016

    According to Katinka van Niekerk and Brian Burke’s book The Food and Wine pairing guide, mint is a no no.
    One can then open a screw cap cheapie instead of your prized Boekenhoutskloof Journeyman. I think the mint bomb can be overpowering

      Christian | 12 October 2016

      Hi Bernard, I’m not a big fan of mint sauce precisely because it’s too pungent but many others are partial to it and then a young Cab-Merlot with plenty of fruit concentration and tannic grip is just about your best bet as a wine accompaniment…

Leave a Reply

Your email address will not be published. Required fields are marked *

Like our content?

Show your support.