ROAST LAMB WITH SUMAC & FRESH HERBS
Serves 6-8, Ready in 2+ Hours
Roast Lamb With Sumac & Herbs
I love putting a Mediterranean spin on my roast dinners and this roast lamb recipe is my go-to during the summer months when I’m cooking for a hungry crowd.
If you’ve never cooked with sumac before, it’s a beautifully zesty spice that gives the same lift that a squeeze of fresh lemon would. Combined with herbs like rosemary and oregano, it really helps lighten the lamb, making it perfect for summer dinner parties.
INGREDIENTS
3kg Leg of lamb
3 Garlic cloves, peeled & crushed
1 Red onion, quartered
4 Rosemary stems
Small handful fresh oregano
Small handful fresh thyme
4 Bay leaves
2 Tablespoons sumac
Olive oil
Salt & Pepper
METHOD
Heat the oven to 180 degrees.
Scatter the garlic, onion, thyme, oregano, bay leaves & 2 rosemary stems in a large roasting dish.
Place the lamb on top and drizzle with a little olive oil.
Sprinkle the sumac and some salt and pepper over the lamb. Rub it into the whole lamb on both sides evenly.
Drizzle with a little more oil & top the lamb with the remaining 2 rosemary stems.
Roast in the oven for 1.5 - 2 hours depending on how you like your lamb cooked.
When the lamb is ready, remove it from the oven and cover with foil for at least 15 minutes to rest.
Once rested, carve up and serve alongside your favourite Mediterranean-inspired side dishes!