I don’t usually cook or eat large portions of meat like this and I was nervous to even try, but this turned out great (if I may say so myself!) and I’m definitely keeping this in my arsenal. This is super easy, I promise. I wouldn’t be doing it otherwise!
I used Roaring Forties’ Lamb Leg which is certified carbon-neutral (if you’re in Singapore, the Grand Hyatt Grand Marketplace sells it at a good price!). All other ingredients can be obtained at the wet market and supermarket.
I’ve since repurposed this dish many ways – in pastas, salads, quesadillas. The options are endless! Check out how I did in the video below, and as you know, no video is complete without some silly bloopers, so swipe left to see the rest of it!
View this post on Instagram
2.5kg leg of lamb
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
½ cup mustard
3 garlic, chopped
½ tbsp fresh rosemary, chopped
½ tbsp Herbes de Provence
1 tbsp balsamic vinegar
1 tbsp salt
½ tsp pepper
2 cans plum tomatoes
25-30 olives (preferably Niçoise or Kalamata)
½ cup olive oil
¼ cup honey
1 onion, sliced
250g zucchini/squash, chopped
6 garlic, chopped
2 tsp smoked paprika
2 tbsp salt
2 tsp pepper
- Preheat oven to 230˚C.
- Trim any excess fat from the lamb.
- Place the lamb on a large roasting pan.
- In a bowl, combine the ingredients for the marinade, and rub the marinade generously on both sides of the lamb.
- Place the sprigs of fresh rosemary and thyme underneath the lamb, and set aside. (You may prepare ahead to this point and leave it to marinate overnight if you wish)
- In a large bowl, mix together the ingredients for the sauce and pour into the roasting pan, surrounding the lamb.
- Roast at 230˚C for 20mins. Then, reduce the heat down to 175˚C and cook for another 1hr 15min.
- When done, leave to rest for 15min before cutting into it.