Recipes

Begin by preparing the lamb roast. Pat the meat dry with paper towels to ensure the rub adheres well. If the lamb has a fat cap, you can score it lightly to help the flavors penetrate deeper into the meat. Once the lamb is ready, generously apply olive oil over the entire surface. This not only helps the rub stick but also adds moisture and aids in the browning process.

• Evenly coat the lamb with the rub, pressing it onto the meat to form a crust. Make sure to cover all sides and any crevices.
• Allow the lamb to sit at room temperature for about 30 minutes before roasting to let the flavours meld. For even more intense flavor, you can marinate the lamb in the rub for several hours or overnight in the refrigerator.
• When ready, put the lamb (fat side up) in a baking tray into a preheated oven at 180c.
• Bake uncovered for 25-30 minutes per 500g basting occasionally or until internal temperature is 55°C for rare, 60°C for medium rare or 65°C for medium
• Let the roast rest for a few minutes before carving to allow the juices to redistribute, ensuring a tender and flavourful lamb roast.
• Serve with your favourite veggies.