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Olive Pride Easter Leg of Lamb

Clover Olive Pride Easter Leg of Lamb
Recipe by Jay Miller
Serves: 8
Cooking time: 1 hour 30 minutes

INGREDIENTS
2kg leg of lamb, room temperature
3 cloves of garlic, crushed
½ a bunch fresh rosemary, chopped
1 tbsp thyme, dried
zest and juice of 1 lemon
1 lemon
½ cup Clover Olive Pride Blend of Seed Oils & Extra Virgin Olive Oil
coarse salt
ground black pepper corns

Herb Sauce
4 tbsp coriander, chopped
2 tbsp parsley, chopped
2 tbsp mint, chopped
4 cloves garlic, minced
zest and juice of 1 lemon
1 red chilli finely chopped
3 tbsp red wine vinegar
1 cup Clover Olive Pride Blend of Seed Oils & Extra Virgin Olive Oil
salt and black pepper to taste

To serve

lemon wedges
roast potatoes

METHOD
Preheat the oven to 200C. Season the leg of lamb generously with coarse salt and black pepper. Meanwhile, make the marinade. Combine the crushed garlic, rosemary, thyme, lemon zest and juice with ½ cup of Clover Olive Pride Blend of Seed Oils & Extra Virgin Olive Oil and mix together. Drizzle the marinade over the leg of lamb and gently massage it into the meat. Sprinkle more coarse salt and ground black pepper over the top. Place on an oven tray with the fat side-up and cook the lamb for 1 hour 15 minutes if you want it pink or 1 hour 30 minutes if you would like it well done. To make the herby sauce, mix all of the ingredients in a bowl and stir until combined. Pour into a sterilised jar and leave it to rest in the refrigerator until it is ready to be served. When the lamb is cooked to your liking, remove it from the oven and leave to rest for 15 minutes. Carve and serve with roast potatoes, herb sauce and lemon wedges.


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