Preparation

Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.

Lamb

Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium. Baste occasionally. With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.

Fresh mint topping

Combine all ingredients in a food processor or mortar and pestle and mix well.

Spring onion and mint garnish

Submerge sliced spring onions in a bowl filled with lots of ice and water to make them curl up. Add the mint leaves. Leave in the fridge covered, for at least an hour. Drain and rest on paper towels.

Gravy

To make a rich gravy, discard the fat from the lamb roasting dish, leaving the meat juices. Combine the flour with 1/2 cup water and add to the roasting dish, with remaining meat juices, on the stovetop over a medium heat. Add chicken stock, stirring all the time with a wooden spoon, for about 5-10 minutes until thickened. Make sure you scrape all the caramelised meat juices and onion off the bottom to add flavour.

To serve

Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the spring onions and mint. Arrange the onions around the lamb. Serve with the gravy, roast potatoes (click here for Chelsea’s recipe) and your choice of a salad or vegetables.

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Pre-heat the oven to 200°C. Peel the garlic and cut each clove into three slivers, then pierce the skin of the lamb and poke the garlic into the fine slits. Rub the skin with salt and pepper. Heat the olive oil in an oval casserole or heavy oven dish and brown the lamb on all sides. Remove from the dish and leave to stand while cooking the onion.

Add the paprika to the oven dish with the onion and fry gently until the onion starts to turn golden. Add the aubergine and toss well to coat, then add the stock and stir to dissolve any meat residue.

Place the lamb back in the dish with half the chopped mint. Bring the stock to a simmer, cover tightly and place in the oven. Cook for an hour, taking out once to stir the sauce gently and baste the lamb with the juices. After an hour, add the remaining mint and adjust seasoning to taste. Cook a further 10 minutes, then remove the dish and allow to stand, covered, in a warm place for 10 to 12 minutes before carving the lamb on a serving platter.

Spoon the juices and the aubergine over the meat. Serve with a few extra sprigs of mint, asparagus and some new potatoes tossed in parsley and butter.

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Preheat the oven to 190°C. Line a baking tray with baking paper or foil. Take note of the weight of the lamb. Make 10 -12 small but deep cuts all over the leg of lamb. Mix together the garlic salt, pepper, wine and oil and massage over the lamb. Cover and set aside for 30 – 60 minutes to come to room temperature.
Roast in the preheated oven, allowing 30 minutes per 500 grams for medium, basting with the marinade a couple of times.

Remove from the oven, cover and rest for 20 minutes before carving and serving with the mint and toasted pine nut pesto (below), and summer vegetables or salad.

For the Pesto

Cut the garlic bulb in half horizontally and squeeze out the flesh. Place in a food processor with the pine nuts, mint, parsley and cheese and process to mix well. With the motor running, gradually pour the oil down the feed tube and process to make a smooth paste. Season well with salt and pepper and a squeeze of lemon juice.

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