Roasting completely changes garlic’s personality. Instead of dominating the lamb, it becomes sweet, mellow and aromatic, proving that technique is just as important as the ingredient itself.
Serves 4–6
Ingredients
For the lamb:
- 1 leg of lamb (2.5–3 kg), boned or partially boned
- 2 bulbs Red Russian garlic
- 2 tbsp local BC honey
- 3 tbsp chopped fresh rosemary
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tbsp flaky sea salt
- 2 tsp cracked black pepper
For the mint chimichurri:
- 1 cup parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1 tsp chilli flakes
- 2 tbsp red wine vinegar
- 100 ml extra virgin olive oil
- Salt and pepper
Method
- Roast one bulb of garlic at 180°C for about 40 minutes until soft. Squeeze the cloves into a bowl and mix with the honey, rosemary, Dijon mustard and olive oil to form a paste.
- Make deep cuts throughout the lamb and work the garlic mixture into the meat before rubbing the remainder over the outside. Season generously with salt and pepper.
- Roast at 220°C for 20 minutes, then reduce the oven to 170°C and continue cooking until the lamb reaches your preferred doneness. Rest for at least 20 minutes before carving.
- Meanwhile, combine all the chimichurri ingredients and season to taste.
