Roast garlic, thyme and oregano leg of lamb

INGREDIENTS

2kg leg of lamb, bone left in

4 sprigs of oregano, leaves picked

5 garlic cloves, peeled

10 sprigs thyme, leaves picked

1 tsp (5ml) mustard seeds

Salt and black pepper

2 tbsp (30ml) olive oil

30g mint

1 tsp (5ml) caster sugar

1 tbsp (15ml) hot water

2 tbsp (30ml) white balsamic vinegar

METHOD

Place oregano, garlic, thyme and mustard seeds in a pestle and mortar and crush to a fine paste.

Season generously with salt and black pepper and stir in the olive oil.

Rub the herb paste all over the lamb and leave to marinate overnight in the fridge.

Preheat oven to 160C.

Place a wire rack, scattered with extra thyme, in a roasting tin and place the lamb on top.

Roast lamb for 20 minutes per 500g for medium, or a little longer for well done.

Remove lamb from oven and allow to rest in a warm place, covered with foil, for 20 minutes before carving.

To make the mint sauce

Place mint and sugar into a pestle and mortar and crush until relatively smooth.

Add hot water and vinegar and mix to combine.

Check seasoning and serve with the roast lamb.

MAKES: 1 leg of lamb