• 2 kg Leg of Lamb
  • 60 ml Olive Oil
  • 15 ml Robertsons Coriander
  • 10 ml Robertsons Mixed Spice
  • 5 ml Robertsons Cinnamon
  • 2.5 ml Robertsons Cayenne Pepper
  • 800 g Baby Potatoes
  • 45 ml Flour
  • Aioli:
  • 2 Egg yolks
  • 5 ml Robertsons Garlic Salt
  • 30 ml White wine vinegar
  • 250 ml Olive Oil
  • 5 ml Robertsons Mint


  1. Place the lamb in a roasting dish. In a bowl mix together the oil and all the spices. Rub over the meat. Place the potatoes around the lamb.
  2. Place in a preheated 200°C oven. After 30 minutes use the juices from the pan to baste the lamb. Roast for a further 40-60 minutes depending on how well done you want the lamb.
  3. Place the lamb and potatoes on a warm serving plate and allow to rest before carving. Add flour to the pan juices. Stir continuously over a low heat, adding about 250-350 ml water to make a gravy.
  4. Aioli: Place the egg yolk, garlic and vinegar into a small food processor. Blend, then slowly blend in the oil until you have a thick mayonnaise. Stir in the mint.
  5. Carve lamb and serve with roast potatoes, gravy and aioli.

Recipe by Robertsons Spices.


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