Lamb Feast Recipe

Make the marinade

In a bowl, whisk together 6 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, red wine, Dijon mustard and brown sugar until emulsified. Stir in 2 tsp coarse salt and 1 tsp black pepper.

Marinate the lamb

Pat the 2 kg leg of lamb dry with paper towels. Score the fat in a diamond pattern about 1 cm deep. Rub the marinade all over the lamb, massaging it into the scored fat and into any crevices. Place lamb into a large resealable bag or shallow dish, cover, and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).

Bring to room temperature

Remove the lamb from the refrigerator 1 hour before roasting to come to room temperature. Preheat oven to 220°C (425°F) for initial sear-roast phase.

Roast the lamb

Place the marinated leg on a rack in a roasting pan, fat-side up. Roast at 220°C (425°F) for 15 minutes to develop a crust. Reduce oven temperature to 180°C (350°F) and continue roasting. Roast about 18–20 minutes per 500 g for medium-rare (for a 2 kg leg this is ~72–80 minutes) or until an instant-read thermometer inserted into the thickest part reads 55–58°C for medium-rare, 60–65°C for medium. Baste once with pan juices halfway through the lower-temperature roast if desired.

Rest the lamb

Remove the lamb to a cutting board and tent loosely with foil. Let rest for 15–20 minutes so juices redistribute; final internal temp will rise a few degrees. Reserve the pan drippings for the pan sauce.

Prepare vegetables

While the lamb is marinating (or the last 30–40 minutes of roast time), toss the halved baby potatoes, carrot pieces and red onion wedges with 4 tbsp olive oil, 1.5 tsp sea salt, 1 tsp black pepper and the whole rosemary sprigs in a roasting tray. Spread in a single layer.

Roast vegetables

Place the vegetables in the oven when you reduce the lamb to 180°C (350°F). Roast for 35–45 minutes, turning once after 20 minutes, until potatoes are golden and fork-tender and carrots are caramelized at the edges. If the vegetables finish early, keep warm at 100°C (210°F) or loosely tent with foil.

Make the sauce

In a small bowl combine 300 g Greek yogurt, chopped fresh mint, 1 tbsp lemon juice, grated garlic, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust lemon, salt or mint. Chill until serving. This can be made earlier and refrigerated for up to 24 hours; bring to cool-room temperature before serving.

Deglaze the pan

After removing the lamb, place the roasting pan on the stove over medium heat (or transfer drippings to a sauté pan). Add 120 ml red wine and scrape up browned bits with a wooden spoon. Reduce by half, about 3–5 minutes.

Finish the sauce

Add 250 ml beef or lamb stock and 120 ml reserved pan drippings. Simmer until reduced to a sauce consistency (5–8 minutes). If needed, thicken with the cornstarch slurry: whisk 1 tsp cornstarch with 1 tbsp water, add a little at a time until desired thickness. Off the heat, whisk in cold 2 tbsp diced butter to add gloss and richness. Season to taste with salt and pepper. Strain if you prefer a smooth sauce.

Slice the rested leg of lamb across the grain into 1 cm thick slices for medium-rare, thicker if preferred. Arrange slices on a warm platter with roasted vegetables. Serve with mint yogurt sauce on the side and pan sauce drizzled or passed separately. Leftovers keep well refrigerated for 3–4 days.