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Step-by-step roast lamb
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate classic lamb roast with a modern twist using a few key ingredients.
Ingredients:
  • 400g spinach
  • 1 shallot, finely chopped
  • 80g Greek feta, crumbled
  • 40.00 ml chopped marjoram or oregano
  • 3 tsp chopped thyme, plus 12 sprigs
  • 2kg boned (easy-carve) leg of lamb
  • 3 cloves of garlic, finely chopped
  • 45.50 gm olive oil
  • 1kg desiree potatoes, each cut into thirds
  • 300g (12) marinated artichokes, drained and halved
  • 200g semi-dried tomatoes
Instructions:
  • Preheat the oven to 250C. Place the spinach in a heatproof bowl, pour boiling water over it, let it sit for 30 seconds, then drain and refresh under cold water. Squeeze dry and chop finely before placing it in a bowl. Add shallot, feta, half of the chopped herbs, and egg yolk to the bowl. Season with salt to taste and stir to combine. Open the lamb, spoon the stuffing over the center, then close and secure it with kitchen string at 2cm intervals. Secure the end with a skewer.
  • 1. Use a sharp knife to make approximately 12, 1cm-deep incisions into the lamb. 2. Heat a heavy-based roasting pan in the oven for 10 minutes. 3. Place the lamb in the pan, fat-side down, and roast for 10 minutes. 4. Turn the lamb right way up and brush with a mixture of the remaining chopped herbs, garlic, and 1 1/2 tablespoons of oil. 5. Lower the oven temperature to 200°C and roast the lamb for an additional 30 minutes.
  • Mix the potatoes with the rest of the oil, season to taste, and arrange them around the lamb along with thyme sprigs. Roast everything for an additional 20 minutes. Take out the lamb from the pan and let it rest, covered lightly with foil, for 20 minutes. While the lamb is resting, switch the oven to the fan setting or raise the heat to 220C. Add the artichokes and tomatoes to the pan and roast for 20 more minutes or until the potatoes turn golden. Serve the lamb with the vegetables.

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