In keeping with the incorporation of fragrant spices during this time of the year, I popped a lovely leg of lamb into the oven the other day keeping the though of Easter in mind. I’m usually very predictive when it comes to leg of lamb – garlic, salt, pepper and lots of fresh rosemary. Even when I cook lamb chops on the braai, I’ll use this flavour combination – it’s just such a winning combination. With a little inspiration (from the Easter bunny) I decided to try something different and the result was the most flavourful, succulent roast leg of lamb that I’ve tasted in a long time.
I still followed my usual process: rub the meat in with salt and pepper and seal it on all sides in a piping hot pan. After sealing, I added a little more oil to the frying pan and added pearl onions and garlic. A gently saute brought out the flavour and natural sugars, before I added a can of ginger ale to deglaze the pan. A handful of fresh thyme married well with the ginger ale and resulted in the perfect lamb which was moist and incredibly tasty.
I made squashed roasted potato and olive salad to go with the lamb. It’s the perfect dish to prepare over Easter weekend.