This week’s recipe is in honour of the controversial and much debated Banting diet advocated by scientist Prof Tim Noakes. And despite what your feelings is about a high fat, high protein, low carbohydrate diet, we certainly agree that a good roast always hits the spot. Especially if you pair it with a juicy Merlot like our Excelsior Merlot 2012.
This is an adaptation of a recipe we found on Food24. It is slow roasted at a slightly lower temperature which makes the meat really soft and tender. Expect the plummy flavours of the Merlot to work with the thyme and garlic flavours of the roast. Original recipe here.
1 large onion, chopped
2 heads of garlic, halved horizontally plus one head, broken into cloves and sliced.
Salt and freshly ground black pepper
6 sprigs of thyme
3 bay leaves
5 rosemary stems
2 kg leg of lamb
Preheat the oven to 160ºC.
Place the onions and garlic on the base of a large roasting pan, arrange the thyme, bay leaves and rosemary on top and drizzle with olive oil.
Make five small slits into the skin of the lamb to create some pockets, put a pinch of herbs and a slice of garlic into each pocket. Drizzle over some olive oil and rub it in, making sure it is coated all over.
Season it with salt and pepper. Put a large frying pan, or a large roasting tray onto a medium heat and gently brown the lamb on all sides.
Then place the lamb onto the bed of onions and herbs, juice the lemon over the lamb and then add the juice lemon halves into the tray. Roast it for 2 ½ hours or until the lamb is juicy and tender.
Serve with roasted vegetables and crushed new potatoes.