This tender roast lamb with garlic, tomato sauce and comforting veggies is the perfect meal to make if you are having friends over this weekend!

SERVES 8

INGREDIENTS
1 tbsp vegetable oil
2 kg leg of lamb, on the bone
10g rosemary, roughly chopped, plus extra to garnish
Salt and pepper
1 garlic bulb, halved
8 Roma tomatoes, quartered
4 pickling onions, peeled and halved
1 tbsp olive oil
1 tbsp balsamic vinegar
10g thyme leaves
2 tsp sugar

METHOD
1. Preheat oven to 180°C.
2. Rub the oil on to the leg of lamb and sprinkle on the rosemary. Season.
3. Place one half of the garlic bulb on a baking tray. Top with the lamb and cover with foil. Roast in the oven for 60–75 minutes, or until the centre of the meat reaches 58°C. Remove from the oven and allow to rest, still covered, for 15 minutes.
4. Place the tomatoes and pickling onions on another baking tray. Drizzle with olive oil and balsamic vinegar. Peel the remaining garlic cloves and add to the tomatoes, along with the thyme. Season. Roast for 30 minutes.
5. Place half of the roast tomatoes, onions and garlic in a pot and blitz with a hand blender until smooth. Put the pot over medium heat and add the sugar. Bring to a gentle simmer and season.
6. Slice the lamb and serve with the garlic and tomato sauce, remaining roast tomatoes, onions and garlic, garnished with rosemary.

Oh my shish kebab! A fuss-free recipe for some flavourful kebabs, perfect for a Sunday braai.

The post Roast lamb with garlic and tomato sauce appeared first on MyKitchen.

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.

The post Rooibos and rosemary-crusted lamb roast appeared first on MyKitchen.