MEDITERRANEAN LEG OF LAMB ROAST

INGREDIENTS

1 deboned leg of lamb (~1.5 – 2kg)
3 Tbls olive oil
2 Tbls Cape Herb & Spice Mediterranean Rub

4 garlic cloves, minced
1 Tbls lemon zest
1 Tbls lemon juice
1⁄2 tsp Cape Herb & Spice black pepper
1 Tbls fresh rosemary sprigs
1 cup hot water
2 Tbls Cape Herb & Spice veggie seasoning.

METHOD

Marinate the Lamb:

1. In a bowl, mix olive oil, Mediterranean Rub, garlic, lemon zest, lemon juice and black pepper.
2. Rub this all over the lamb, massaging it in well. Score the leg and insert a few rosemary sprigs.
3. Cover and marinate for at least 2 hours.
4. Make stock using the water and veggie seasoning.
5. Preheat oven to 180°C.

Roast the Lamb:

1. Place lamb in a roasting dish and pour 1 cup stock around it
2.  Roast for 1 hour 15 minutes to 1 hour 30 minutes for medium doneness (internal temp: 60°C / 140°F).
3. Cook covered (with foil) for the first 35-40 minutes andtheb uncover to get that nice browning ontop.
4. For medium-rare, pull it at 55°C / 130°F (roast around 1 hour).
5. Chefs Tip: If you want an extra crispy crust, turn up the oven temperature to 220 C for the last 5 minutes.

Rest & Serve:

1.  Remove from oven and tent loosely with foil. Let it rest for 15 minutes before slicing.
2. Serve with on a bed of Risotto.