King's Platter Recipe

Prepare and marinate

Remove the lamb from the refrigerator 30–60 minutes before cooking to reach near room temperature. Pat dry with paper towels. Using a small sharp knife, make 1-inch deep slits all over the lamb and insert sliced garlic into the slits. In a bowl combine chopped rosemary, thyme, olive oil, Dijon mustard, lemon zest, sea salt and black pepper. Rub the herb-mustard mixture all over the lamb, massaging into the slits.

Roast

Preheat oven to 200°C (400°F). Place the lamb on a rack in a roasting pan fat side up. Roast for 20 minutes at 200°C to develop a crust, then reduce oven temperature to 180°C (350°F). Continue roasting until internal temperature reaches 55°C (130°F) for medium-rare, about 15–20 minutes per 500 g after initial high-heat phase (for a 2 kg leg this will be approximately 40–45 more minutes). Use an instant-read thermometer in the thickest part avoiding bone. Tent with foil and rest for 15–20 minutes; carryover will raise temperature to medium-rare/medium.

While the lamb roasts, preheat a roasting sheet to 200°C (400°F) or use a separate oven tray. Toss the peeled and halved carrots and parsnips with melted butter, honey, orange juice, salt and pepper. Spread in a single layer on the tray. Roast for 25–30 minutes, turning once halfway, until edges caramelize and vegetables are tender. In the last 2 minutes add a tablespoon of butter and toss to glaze. Remove from oven and sprinkle with chopped parsley.

While vegetables roast, arrange sliced potatoes on a baking sheet in a single layer (use two sheets if crowded). Toss with olive oil, garlic powder, dried oregano, paprika, salt and pepper. Roast alongside the carrots/parsnips or in a second rack at 200°C (400°F) for 20–25 minutes, flipping once, until golden and crisp at edges. Keep warm.

When the lamb is resting, place the roasting pan (with drippings) over medium heat on the stovetop (if your pan is not stovetop-safe, transfer drippings to a skillet). Add 1 tablespoon olive oil and the minced shallot; sauté 1–2 minutes until translucent. Pour in the red wine and scrape up browned bits with a wooden spoon. Reduce by half over medium heat (about 6–8 minutes). Add stock and fresh thyme sprigs and simmer until sauce thickens slightly, about 6–8 minutes. Remove thyme sprigs. Whisk in cold cubed butter off the heat, one piece at a time, to emulsify and slightly thicken. Season with salt and pepper to taste. Strain if you prefer a silky sauce.

Carve the rested leg of lamb against the grain into 0.5–1 cm slices. Arrange slices on a large platter (the 'King's Platter') with honey-glazed carrots and parsnips and herbed potato slices. Spoon red wine sauce over the lamb or serve in a gravy boat. Garnish with microgreens or chopped parsley and lemon wedges on the side. Serve immediately.