Ingredients

Method

For the marinade:
• 15 g Italian parsley
• 30 g mint
• 15 g basil
• 6 cloves garlic
• 6 fillets anchovies
• 2 T Dijon mustard
• ¼ cup olive oil
• ¼ cup water
• 2 T coarse salt, ground
• 3 T freshly ground black pepper
For the lamb:
• 2 kg free-range leg of lamb
• 500 g carrots, halved lengthways
• 500 g parsnips
• 2 red onions, cut into wedges
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the marinade, place the herbs, garlic, anchovies, mustard, olive oil, water, salt and pepper in a food processor or blender. Blend to form a vibrant green, smooth sauce and set aside.

2. Score the lamb, just cutting into the meat through the fat. This will help marinate the lamb and cook it a little quicker.

3. Generously coat the lamb in the marinade, ensuring it’s covered all over and the marinade penetrates the incisions.

4. Place the lamb in a large roasting pan, cover and marinate at room temperature for 1 hour. This will help the lamb reach room temperature before roasting and give the marinade a chance to flavour the lamb.

5. Just before roasting, coat the carrots, parsnips and onions with olive oil, season and add to the roasting pan with the lamb. Set aside while preheating the oven to 160°C.

6. Roast the lamb and vegetables for 1½ hours. Allow to cool for 20 minutes, then carve and serve with the roast vegetables. Spoon over any juices and finish with a little salt to taste.

Find more roast recipes here. 

Cook's note: For a showstopping garnish, tie a few fresh bay leaves, still on the stalk, to the bone of the leg of lamb. They will brown as the lamb cooks and add a special touch to your roast.