Ingredients

Method

• 2 kg free-range leg of lamb
• 4 onions, halved
• 2 cups beef stock
• 2 fresh bay leaves sprigs
• 3 thyme sprigs
• 2 rosemary sprigs
• 6 tarragon sprigs
• olive oil
• white pepper, to taste
• salt, to taste
• For the harissa brinjals:
• 3 6 cm chunks large brinjals, chopped into approx
• olive oil, for drizzling
• salt, to taste
• 1 x 140 g jar Woolworths apricot harissa
• lemon juice, a squeeze

Method

Ingredients

1. Remove the lamb from the fridge at least 30 minutes before roasting. Preheat the oven to 220°C and position the oven rack in the centre.

2. Line a large roasting pan with 2 large overlapping sheets of baking paper. Score the lamb, just cutting through the fat. In a very hot griddle pan, sear the lamb on the scored side until well caramelised.

3. Place the onions in the roasting tray with the seared lamb. Add the stock and push the herbs into the incisions. Roast for 1 hour. Turn off the oven, cover tightly with foil and allow to rest for 2 hours, or overnight, with the oven door closed.

4. Carve the lamb and serve with the onions and brinjals, drizzled with the pan juices.

5. To make the brinjals, preheat the oven to 200°C. Place the brinjals on a roasting tray. Drizzle with olive oil and sprinkle with salt. Roast for 20–30 minutes, or until golden brown. Once cooked, place the brinjals in a bowl with the harissa and drizzle generously with olive oil and lemon juice, then toss to coat.

Find more lamb recipes here.  

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Cheri Kustner and Emma Nkunzana