1 leg of lamb
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
8 shallots, whole
6 cloves garlic, whole
3 sprigs rosemary
2 tbsp NOMU Lamb Rub
LEMONY POTATO WEDGES:
8 large potatoes, cut into wedges
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
1 tbsp NOMU Roast Rub
CHIMICHURRI:
30g fresh parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1⁄2 mild green jalapeño, deseeded
1⁄2 mild red jalapeno, deseeded
3 cloves garlic, minced
1⁄2 cup NOMU Extra Virgin Olive Oil
Zest of 1 lemon
1 tbsp sherry vinegar
1/4 tsp sugar
NOMU Sea Salt, to taste
Preheat the oven to 180°C.
Rub the leg of lamb with Olive Oil and season with salt. Heat a roasting dish on the stovetop and brown the leg very well all over. Add the shallots and brown them alongside the lamb. Remove the roasting pan from the heat.
Tuck the rosemary and garlic under the leg of lamb, sprinkle generously with Lamb Rub and roast in the oven for 1 hour or to your liking.
In a separate baking tray, drizzle the potato wedges with Olive Oil and lemon juice and season with Roast Rub, salt and pepper. Add the squeezed lemon halves to the potatoes. Place the potatoes in the oven with the lamb and roast until brown and caramelized.
For the chimichurri, finely chop the parsley, mint, thyme and chillies. Combine with the remaining ingredients and set aside for the flavours to infuse.
After allowing the lamb to rest, serve drizzled with chimichurri sauce and lemony potato wedges.
1 leg of lamb
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
8 shallots, whole
6 cloves garlic, whole
3 sprigs rosemary
2 tbsp NOMU Lamb Rub
LEMONY POTATO WEDGES:
8 large potatoes, cut into wedges
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
1 tbsp NOMU Roast Rub
CHIMICHURRI:
30g fresh parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1⁄2 mild green jalapeño, deseeded
1⁄2 mild red jalapeno, deseeded
3 cloves garlic, minced
1⁄2 cup NOMU Extra Virgin Olive Oil
Zest of 1 lemon
1 tbsp sherry vinegar
1/4 tsp sugar
NOMU Sea Salt, to taste
Preheat the oven to 180°C.
Rub the leg of lamb with Olive Oil and season with salt. Heat a roasting dish on the stovetop and brown the leg very well all over. Add the shallots and brown them alongside the lamb. Remove the roasting pan from the heat.
Tuck the rosemary and garlic under the leg of lamb, sprinkle generously with Lamb Rub and roast in the oven for 1 hour or to your liking.
In a separate baking tray, drizzle the potato wedges with Olive Oil and lemon juice and season with Roast Rub, salt and pepper. Add the squeezed lemon halves to the potatoes. Place the potatoes in the oven with the lamb and roast until brown and caramelized.
For the chimichurri, finely chop the parsley, mint, thyme and chillies. Combine with the remaining ingredients and set aside for the flavours to infuse.
After allowing the lamb to rest, serve drizzled with chimichurri sauce and lemony potato wedges.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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