CAJUN ROAST LEG OF LAMB

- METHOD -

Pre-heat the oven to 180°.

Take the lamb out of the fridge and allow it to sit at room temperature for about an hour or two depending on the size. Season generously with the Cape Herb & Spice Salt & Pepper and the Louisiana Cajun Seasoning. Rub the seasoning into the meat making sure the meat is fully covered in it.

In a blender, add the oil, ginger, garlic, lemon juice and coriander. Blend into a paste then rub the paste onto the meat.

Cut shallow incisions into the meat and insert the rosemary sprigs. Place the meat onto a rack or directly into baking tray.

For the potatoes you can either make them Hasselback style or just cut them in half and place around the meat after seasoning with Cape Herb & Spice Salt & Pepper. Feel free to also add other vegetables of your choice.

Cover the dish with foil and roast the lamb and potatoes for 1 hour. Take the tray out and use the juices in the baking tray to baste the lamb so that it remains moist. Place the lamb back into the oven uncovered and roast for an additional 45 minutes to an hour. Remove the potatoes at this stage if cooked.

Allow the lamb to rest for 15 minutes and baste it again with the juices.

Pour the juices from the baking tray into a pot and heat up. Add the cornflour and stir until a gravy forms. Serve the lamb with the gravy and potatoes.

Recipe concept & photography by Ichumile Mpumlwana 

Follow her on Instagram: @ because_i_like_nice_things and Visit her Website: https://www.becauseilikenicethings.com/