Lamb Roast and Marinade

Roasted Vegetables

  • Baby Carrots, washed and boiled 200.0 g
  • New potato, halved and cooked 200.0 g
  • Pearl Onion, peeled 200.0 g
  • Unsalted Butter 30.0 g
  • Fresh thyme 2.0 g
  • White Pepper Powder 2.0 g
  • Sugar 8.0 g

Rosemary and Olive Jus

Olive Relish

  • Kalamata Olive 100.0 g
  • Taggiasche Olives 100.0 ml
  • Bell Peppers-Deseeded, Sliced & Roasted 150.0 g
  • Black Garlic 10.0 g
  • Shallots, sliced 50.0 g
  • Balsamic Vinegar 50.0 ml
  • Sea Salt Flakes 1.0 g
  • Italian Flat Leaf Parsley, finely chopped 10.0 g
  • Rosemary, chopped 5.0 g
  • Extra Virgin Olive Oil 60.0 ml


  1. Lamb Roast and Marinade

    • In a small mixing bowl, combine the fresh chopped herbs with the peppercorns, whole grain mustard and olive oil.
    • Pour the marinade over the lamb. Let it sit for at least 30 minutes to an hour.
    Roasting the Lamb Leg
    • Pre-heat oven to 200 °C
    • Place the lamb on a rack over a baking pan or tray.
    • Roast the lamb for 30 minutes in the oven until it has browned    
    • Bring the temperature down to 160 degrees Celsius and continue to roast for 3 hours.

    • Cook to desired doneness (rare - 50°C, medium rare - 52°C, medium - 57°C, medium well 63°C, well-done 68°C). remove from the oven, lightly cover with foil and let the roast lamb rest for 10 to 15 minutes. 

  2. Roasted Vegetables

    • In a pan, melt and brown butter.
    • Add in vegetables and Sautee well.
    • Add in seasonings, thyme and bake it in the oven at 190°C for 5 mins.
  3. Rosemary and Olive Jus

    • In a pot, sweat shallots with olive oil till soft.
    • Add in tomato, olives, rosemary and stir fry till fragrant. 
    • Deglaze with red wine and reduce for 3 mins.
    • In a mixing bowl, mix well lamb stock and Knorr Demi Glace Sauce Mix. Pour mixture onto pot.
    • Bring to boil and let it simmer for 10 mins.
    • Strain and set sauce aside.
  4. Olive Relish

    • Slice olives, bell peppers and crush black garlic.
    • In a mixing bowl mix well all ingredients.
    • Slowly fold in extra virgin olive oil.