Take inspiration from Mzansi and throw together a Sunday lunch everyone will remember with this rooibos and rosemary-crusted lamb roast as your main.

SERVES 6 // COOKING TIME 1 hr 30 min

INGREDIENTS
For the lamb
2 kg leg of lamb (bone in)
4 tbsp olive oil
3 garlic cloves, minced
2½ tbsp chopped rosemary
1½ tbsp rooibos tea leaves
1 tbsp finely chopped thyme
For the chilli sauce
1 cup parsley
½ cup mint
2 green chillies, roughly chopped
1 tbsp lemon juice
2 tsp lemon zest
¼ cup + 2 tbsp olive oil

METHOD
For the lamb
1. Preheat oven to 220°C.
2. Season the leg of lamb with salt and pepper.
3. Mix the remaining ingredients together in a bowl and spread half of the herbed olive oil mixture all over the lamb.
4. Place in a foil-lined roasting tin and roast for 20 minutes. Reduce the oven temperature to 180°C.
5. Remove the lamb from the oven and spread with the remaining herbed oil. Roast for a further 1 hr 10 minutes.
6. Remove from the oven and allow to rest for about 20 min.
For the chilli sauce
1. Place the herbs, chillies, lemon juice, zest and ¼ cup oil in a food processor or blender and blend until coarsely chopped. Transfer to a bowl and mix in the remaining olive oil. Season to taste.
2. Serve the lamb roast sliced with a drizzle of chilli sauce.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Why not try something different and opt for a vegetarian feast this year? We have you covered with our whole roast butternut with rice, carrot and baby marrow.