DESCRIPTION:
There's something truly remarkable about a whole roast leg of lamb. With its inherent flavour, this roast requires far less effort than you might imagine. We've elevated the classic pairing of rosemary and lamb by adding a touch of dates, bacon, and garlic for an extra special touch.
INGREDIENTS:
3kg leg of lamb
1tsp. Ina Paarman Olive and Rosemary Spice OR Robertson Steak and Chops Spice
5ml balsamic vinegar
¼ cup canola or olive oil
½ block (125g) pitted dates
250g bacon bits
5 heads of garlic
10 rosemary sprigs
1 large cauliflower head
1 large broccoli head
20 medium carrots
Salt and pepper, to taste
METHOD:
Meat:
- Mix oil and spices together.
- Cut slits (1 – 5cm deep) all over the leg of lamb, spaced 2.5cm apart.
- Cut dates into small pieces.
- Peel 1 head of garlic into cloves. Cut cloves into lengthwise quarters.
- Push dates, bacon bits and garlic into cuts. Top with smaller rosemary sprig pieces.
- Repeat until all slits are filled.
- Rub meat with spice mixture.
- Place in large oven pan and cover with sheet of heavy-duty foil.
- Place in middle of oven at 180°C and bake for 4½ - 5 hours. The inside will be a little pink and juicy.
- Remove from oven and leave to rest for 10 minutes before carving into thin slices. Garnish with the remaining rosemary sprigs.
Vegetables:
- Cut broccoli and cauliflower into pieces.
- Peel carrots but keep them whole.
- Put separately into microwave dishes and cover.
- Cook on high for 5 minutes.
- Add vegetables to the oven pan 15 minutes before cooking time is complete.
Tips and variations:
When it comes to cooking time, a good rule of thumb to use is to add 50 minutes of oven time for every 500g of meat.