Serves 4
Ingredients:
10ml crushed garlic
15ml wholegrain mustard
15ml fresh thyme leaves
15ml chives, finely chopped
15ml dried oregano
1 lemon (zest only)
80ml lemon juice
125ml olive oil
5ml fine salt
2.5ml cracked black pepper
1.6kg deboned leg of lamb
30ml olive oil
3 lemons, quartered
Method:
1. Whisk the garlic, mustard, thyme, chives, oregano, zest, lemon juice, olive oil, salt and pepper together.
2. Rub this mixture all over the deboned leg of lamb. Roll the lamb up to form a neat cylinder shape and secure it with kitchen string. Put it into a zip-lock bag and pour any of the remaining marinade into the bag. Place the meat in the fridge for one hour and 30 minutes.
3. Preheat the oven to 180°C.
4. Heat a large, non-stick pan over high heat. Seal the meat for two minutes on each side until golden brown.
5. Place the meat in a roasting tray. Roast for one hour, then add in the lemon wedges and roast for a further 30 minutes.
6. Remove the lamb from the oven and allow the meat to rest for 10 minutes before serving.
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