1.5 kg leg of lamb
3 tbsp NOMU Lamb or Beef Rub
1/4 cup (4 tbsp) NOMU Extra Virgin Olive Oil
1 tbsp Dijon mustard
2 cloves garlic, minced
4 whole heads of garlic with the tops trimmed off
1 kg peeled new potatoes
1 onion, sliced
1 brown mushroom, sliced
60 g butter
½ cup white wine
½ cup water or prepare NOMU Lamb STOCK
NOMU Sea Salt and NOMU Black Pepper
Combine the Lamb/Beef Rub, Olive Oil, mustard and minced garlic to form a wet rub or marinade.
Rub all over the leg of lamb. Cover with cling wrap and leave in a cool place for an hour or in the fridge overnight. Remember to bring the lamb back to room temperature before continuing.
Preheat your oven to 180°C.
Place the lamb in a roasting tray and arrange the peeled potatoes, garlic heads, onion & mushroom around the leg. Drizzle with a little more Olive Oil and scatter with knobs of butter. Season the lamb and potatoes with salt and freshly ground pepper. Carefully pour ½ cup of white wine and ½ cup of water or stock around the potatoes.
Roast the lamb for approx. 1 hour or until medium rare. Remove the roasting tray from the oven, place the lamb on a carving board and leave, covered with foil, for at least 10 minutes for the meat to rest and for the juices to settle.
Place the potatoes and garlic in a serving bowl so that you can make your gravy in the roasting tin on top of the stove (see Tip).
To serve, slice the rested leg of lamb and place onto a warmed serving platter or directly onto warmed plates. Serve with roast potatoes, vegetables and homemade gravy.
Tip: Follow this guide to make your own gravy from scratch.
1.5 kg leg of lamb
3 tbsp NOMU Lamb or Beef Rub
1/4 cup (4 tbsp) NOMU Extra Virgin Olive Oil
1 tbsp Dijon mustard
2 cloves garlic, minced
4 whole heads of garlic with the tops trimmed off
1 kg peeled new potatoes
1 onion, sliced
1 brown mushroom, sliced
60 g butter
½ cup white wine
½ cup water or prepare NOMU Lamb STOCK
NOMU Sea Salt and NOMU Black Pepper
Combine the Lamb/Beef Rub, Olive Oil, mustard and minced garlic to form a wet rub or marinade.
Rub all over the leg of lamb. Cover with cling wrap and leave in a cool place for an hour or in the fridge overnight. Remember to bring the lamb back to room temperature before continuing.
Preheat your oven to 180°C.
Place the lamb in a roasting tray and arrange the peeled potatoes, garlic heads, onion & mushroom around the leg. Drizzle with a little more Olive Oil and scatter with knobs of butter. Season the lamb and potatoes with salt and freshly ground pepper. Carefully pour ½ cup of white wine and ½ cup of water or stock around the potatoes.
Roast the lamb for approx. 1 hour or until medium rare. Remove the roasting tray from the oven, place the lamb on a carving board and leave, covered with foil, for at least 10 minutes for the meat to rest and for the juices to settle.
Place the potatoes and garlic in a serving bowl so that you can make your gravy in the roasting tin on top of the stove (see Tip).
To serve, slice the rested leg of lamb and place onto a warmed serving platter or directly onto warmed plates. Serve with roast potatoes, vegetables and homemade gravy.
Tip: Follow this guide to make your own gravy from scratch.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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