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  • 3 T Dijon mustard
  • 2 T honey
  • 2 t dried mixed Mediterranean herbs (e.g. rosemary, thyme, oregano)
  • 2½ kg leg of lamb
  • sea salt and freshly ground pepper, to taste
  • 6 potatoes
  • 4 red onions, peeled and quartered
  • 2 heads garlic, halved
  • 3 T olive oil
  • a few sprigs of fresh thyme or rosemary
  • 1½ cups lamb or beef stock

1. Mix the mustard, honey and herbs.

2. Pat the lamb dry using kitchen paper and rub with the honey-mustard mixture. Season liberally. Allow to stand at room temperature, covered, for 1 hour.

3. Preheat the oven to 200 °C.

4. Peel the potatoes and slice hasselback style (thinly sliced but joined at the bottom. You can place kebab sticks on either side of each potato to prevent you from stop cutting too far into the potatoes.

5. Place the potatoes, onions and garlic in a deep roasting pan. Drizzle with olive oil and season with salt and pepper. Add the thyme or rosemary.

6. Place the lamb on a rack over the vegetables. Roast for 20 minutes.

7. Reduce the oven’s temperature to 180 °C, then pour the stock into the roasting pan down the side of (not over) the lamb. Roast for 1 hour and 20 minutes.

8. Remove from the oven and transfer the lamb to a platter. Cover loosely with foil and allow to rest for 20 minutes.

9. Arrange the vegetables on a serving tray, carve the meat and serve with the vegetables.

Find more roast recipes here. 

Videography: Romy Wilson
Photographer: Shavan Rahim



Mogau Seshoene

Recipe by: Mogau Seshoene

Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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