Growing up, one of my favorite dishes was Roast Leg of Lamb. It was my first request whenever anyone would ask what I would like to eat on a special occasion and to this day the meal itself sparks brilliant memories of my childhood in South Africa.

Since I believe indulgences and happy memories shouldn’t be reserved for special occasions alone, I went about whipping up a Roast Leg of Lamb recipe with my fellow South African friend, Samantha during her last visit to Colorado. Here’s what we came up with:

INGREDIENTS

3 lb. leg of lamb
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 teaspoon ground black pepper
1 tablespoon course sea salt
1 tablespoon garlic powder
1 large sweet potato, sliced
1 dozen button mushrooms
2 cups Brussels sprouts
Grass-fed butter (optional)

RECIPE

Preheat the oven to 400 degrees F.
Mix the thyme, rosemary, black pepper and sea salt in a small bowl and then rub the spice mix into the leg of lamb, covering the entire surface of the meat.
Place the seasoned lamb in a large oven-compatible dish, cover with foil and allow to sit for about 30 minutes.
Remove the foil, place the sliced sweet potato pieces in the dish, surrounding the meat, and then place the dish in the oven to roast for about 50 minutes.
In the meantime, rinse the Brussels sprouts and then cut the base off of each sprout and remove the top 3 layers of leaves from each one, before slicing each sprout in half.
Rinse the mushrooms and leave them whole.
Once the lamb and sweet potatoes have cooked for about 50 minutes, remove the dish from the oven and add the Brussels sprouts and mushrooms, placing them around the meat/on top of the sweet potatoes.
Slice into the meat about 1/4 of an inch deep every 1/2 inch or so across the top surface of the roast to allow the heat to penetrate the lamb evenly.

Place the dish back in the oven for about another 25 minutes for a medium-rare roast or about 45 minutes for a well-done roast.
Once the time is up, remove the dish from the oven, slice the lamb and serve it warm alongside the roast vegetables, topped a generous amount of grass-fed butter if you’re so inclined (like me!)

May your experience with this meal be as memorable as mine,

Camilla Carboni

@camillacarboni | camillacarboni.com

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