Herb-Crusted Roast Lamb with Seasonal Veg

Prep Time	15 minutes
Roasting Time	70-90 minutes (depending on doneness)
Resting Time	15-20 minutes
Serves	6 - 8

Make your Easter feast special with Herb-Crusted Roast Lamb—juicy, flavourful, and roasted to perfection with seasonal vegetables. A festive centrepiece by Ismat Awan for a memorable celebration!

Ingredients

Lamb:

2kg boneless lamb leg, kept out for 30 minutes prior to cooking
4 garlic cloves, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp parsley, finely chopped
1 tbsp Dijon mustard
2 tsp salt
1 tsp pepper
3 tbsp olive oil

Seasonal Vegetables:

500g Dutch carrots, trimmed, peeled if desired
1 large fennel bulb, cut into 8 wedges
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp smoked paprika
1 tsp lemon zest

To Serve:

Fresh mint leaves
Lemon wedges
Roasted potatoes
Steamed green beans

Step 1

Preheat the oven to 220°C fan force/240°C conventional.

Step 2

Prepare the herb crust: in a small bowl, mix the minced garlic, rosemary, thyme, parsley, Dijon mustard, salt, and pepper. Add olive oil to form a paste.

Step 3

Season the lamb: pat the lamb dry and rub the herb mixture all over. Tie the lamb tightly with cooking twine to help it hold its shape while roasting. Place it in a large roasting pan.

Step 4

Roast the lamb for 20 minutes at 220°C fan force/240°C conventional to create a golden crust. After 20 minutes, reduce the oven temperature to 180°C fan force/ 200°C conventional and continue roasting (if the top begins to brown too fast, cover with foil):

45-50 minutes for medium-rare (55-60°C internal temp).
55-65 minutes for medium (65-70°C internal temp).
70-80 minutes for well-done (75°C+ internal temp).

Step 5

Prepare the vegetables: toss Dutch carrots and fennel with olive oil, salt, pepper, oregano, smoked paprika and lemon zest.

Step 6

Add the vegetables: after the lamb has roasted for 40 minutes (for medium-rare), carefully remove the lamb from the oven (leaving the oven on). Surround the lamb with the prepared Dutch carrots and fennel wedges in the roasting pan. Continue roasting for 35-40 minutes, or until the vegetables are tender and caramelized. Adjust cooking time based on lamb doneness preference.

Step 7

Rest the lamb: Cover loosely with foil, and let it rest for 15-20 minutes before slicing.

Step 8

Serve: slice the lamb and serve with roasted Dutch carrots and fennel, fresh mint leaves, lemon wedges and the pan juices.

Notes

Feel free to roast the vegetables separately to the lamb if you feel concerned about the cooking times.
A meat thermometer takes the guesswork out of roasting and ensures perfect doneness.

Shopping cart

Recipes