Ingredients

Method

• 1 x 1.2 kg leg of lamb 
• 2 t fresh rosemary chopped
• 1 t sea salt
• 1 head garlic, halved
• 1 T  olive oil
• 2 T Dijon mustard
For the herb crust, mix:
• 250 g dried breadcrumbs
• 2 t rosemary very finely chopped
• 2 T Italian parsley, finely chopped
• 2 T  fresh mint, finely chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C and line a roasting pan with baking paper. Make small incisions all over the lamb using a sharp knife. Mix the rosemary and salt and rub onto the meat until well coated. Add the garlic to the tray. Roast for one hour.

2. Remove the lamb from the oven. Drizzle with the olive oil and brush with the mustard.

3. Carefully press the crust mixture onto the lamb (you can add a little olive oil to the mixture to help it spread better). Return to the oven and cook for a further 20 minutes for medium-rare.

4. Remove the leg of lamb from the oven and allow to rest at least 5 minutes. Gently carve and serve with the roasted garlic.

Sibs’s tip 

• If you want the crumb to be a brighter green, blitz the herbs until very fine, then mix with the breadcrumbs. Coat the meat, then cover with foil. Remove the foil 5 minutes before the end of the cooking time to crisp up the lamb.

Find the recipe for Siba's truffle-and-Parmesan asparagus here. 

Find more lamb recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones