Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Durban fish curry
Curry recipes

Durban fish curry

50 minutes
Hot-and-sour soup
Asian recipes

Hot-and-sour soup

15 minutes
  • Home
  • Recipes
  • Carb Conscious
Negroni gravadlax
Cooking with

Negroni gravadlax

Carpaccio with pickled radishes
Beef recipes

Carpaccio with pickled radishes

20 minutes
Beef rib-eye with truffle sauce
Beef recipes

Beef rib-eye with truffle sauce

Slow-braised oxtail
Beef recipes

Slow-braised oxtail

3 ½ to 4 hours
Open ostrich steak sandwich
Ostrich recipes

Open ostrich steak sandwich

20 minutes
Duck fat aïoli with thyme
Duck recipes

Duck fat aïoli with thyme

20 minutes
Brined chicken
Chicken recipes

Brined chicken

1 hour
Thai green curry pork noodle soup
Pork recipes

Thai green curry pork noodle soup

15 minutes
Smoked mackerel with parsley velout
Fish recipes

Smoked mackerel with parsley velout

20 minutes
Roast chicken with Paloise sauce
Chicken breast

Roast chicken with Paloise sauce

30 minutes
Braaied brassicas
Braai recipes

Braaied brassicas

35 minutes
Garlicky deboned lamb
Easter recipes

Garlicky deboned lamb

40 minutes
  • 2 of 122
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Garlicky deboned lamb

By Abigail Donnelly
4 to 6
Easy
25 minutes
40 minutes

Ingredients

  • 4 cloves garlic, minced
  • 2 T olive oil
  • 2 T fresh rosemary, chopped
  • 1 T fresh thyme, chopped
  • 1 lemon, zested
  • sea salt and freshly ground black pepper, to taste
  • 2.2 kg deboned leg of lamb
    • For the asparagus gremolata:

  • 100 g asparagus tips
  • 1⁄4 cup fresh parsley, finely chopped
  • 1 lemon, zested
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
    • For the brown butter Hollandaise:

  • 113 g butter
  • 3 large free-range egg yolks
  • 1 T fresh lemon juice
  • 1 T Dijon mustard
  • sea salt, to taste

Method

1. Preheat the oven to 200°C. Mix the garlic, olive oil, rosemary, thyme, lemon zest, salt, and pepper. Rub generously all over the lamb.

2. Sear the lamb in a hot, ovenproof pan for 4–5 minutes on each side until browned. Transfer to the oven and roast for 20–25 minutes for medium- rare. Allow to rest for 10 minutes before slicing.

3. To make the gremolata, blanch the asparagus in salted boiling water for 2–3 minutes. Drain, slice and toss with the parsley, lemon zest, olive oil, salt and pepper.

4. To make the Hollandaise, brown the butter in a saucepan until golden and nutty. Whisk the egg yolks, lemon juice, mustard and salt in a heatproof bowl over a saucepan of simmering water until thickened. Slowly whisk in the browned butter until smooth and creamy.

5. Serve the lamb with the gremolata and Hollandaise.

Find more lamb recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca