Aldersyde Leg of Lamb Recipe

Recipe for Aldersyde Farm – Tarkastad Karoo – Sunday Leg of Lamb
One of my favourite things to do to make ‘home’ on a Sunday is to roast a bone in leg of lamb. I find it one of the most comforting roasts to cook and I have one go-to recipe that never ever fails that I want to share with you. Every time we get a new box in of the Aldersyde Farm – Tarkastad Karoo Lamb – that Sunday – roast leg of lamb or the roast shoulder is on the cards.
So this Sunday was a perfect day for a roast, my husband and I have been both travelling so much, having a celebratory lunch bringing the family all back around the table was as much as spiritual home coming as it was about the feast.
Please note that this recipe works equally as well for the shoulder roast. Just copy it exactly. The measurements are guidelines, not entirely accurate, feel your way as you make the lamb and feel free to adjust to your own taste. In fact I encourage you to, the more you rely on your senses to guide you in a recipe rather than following instructions exactly, the more your own connection to the food is strengthened.

  • 1 whole leg of lamb (or 1 shoulder roast) – bone in (you can do this deboned, I just find that bone in always gives a much better flavour)
  • 1 giant garlic head or 6-7 normal garlic cloves – cut into little spears
  • Half a jar of dijon mustard (organic Goodlife dijon is available at the store)
  • Approx 150g of Mooberry or other pasture raised butter – enough to make a mantle over the leg
  • Fresh rosemary – small handful
  • Organic olive oil approx 1/4 cup
  • The juice of 1 organic lemon
  • 1 cup of organic red wine
  • Coarse sea salt and fresh cracked black pepper

For the gravy

  • 1 cup of organic red wine and a blob of butter, sea salt and pepper

Pre-heat your oven to 150 degrees celsius. Place the leg into a large roasting pan and taking a sharp knife cut deep incisions all over the lamb deep enough to insert the garlic spears that you have cut. Take the spears of garlic and insert them into the slits. Many people insert rosemary into the slits too but I find that it over powers the flavour of the lamb so I prefer not to. Now cover the entire leg – top and bottom with a thick layer of dijon mustard. Over that place a layer of Mooberry butter. Over that pour the fresh lemon juice and over that put a layer of the rosemary needles. Over all that, pour over the olive oil, sprinkle over some coarse sea salt and crack over some black pepper.
Place this into the oven uncovered for the first hour. Baste with the juices after an hour and then cover with foil for the next 2 hours, re-basting every hour. In the last and 4th hour – uncover again. Afte 4 hours, remove from the oven. Leave the roast to stand for half an hour before you pour off the juices from the roasting pan. I always pour them into a bowl and immediately refrigerate so that I can speed up the separation of the fat and the liquid for my gravy. While this is cooling, cover the leg of lamb in foil to continue resting and use the next hour to roast your potatoes or whatever other veggies you’re doing. I have a parmesan and herb crusted pumpkin recipe I love with this love that is also on the blog. After half an hour or so, the fat from the juices will be hard enough to spoon off from the juices so that you’re left with the juice for the gravy. Scrape off the top layer of fat and give it to your animals who will love you for it. I actually let it set firmer in little ‘biscuits’ in the fridge and then give it to the dogs, they just love it and it’s great for their coats and skin. Then take the remaining liquid, pour it into a saucepan and add the wine and a sprig of rosemary – bring to the boil – add salt and pepper and then turn the heat down and let it reduce until it is at the consistency you prefer. It gets richer and richer the more you leave it. Keep tasting until you’re happy with it and its thick enough with a rich body.
Then add a knob of butter for gloss and your gravy is done.
I served this with roast potatoes, roast parmesan and herb crusted pumpkin wedges and a roast tomato and goat feta salad, recipes all up on this blog.
I have another roast leg of lamb recipe that involves marinading the leg a day before in The Gourmet Greek yoghurt, I shall post that also up on the blog shortly.

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