Ingredients

The following ingredients have 4 Servings
  • 1 Leg of lamb (approx. 1.2 kg)
  • 8 cloves garlic cloves
  • 6 sprigs fresh thyme
  • 1 handful fresh rosemary
  • 6 small, dried piri piri chiles
  • olive oil
  • salt
  • freshly ground peppers
  • white balsamic vinegar

Instruction

  • Preheat the oven to 160°C (140° fan) | 325F | gas 3.
  • Wash the leg of lamb and pat dry. Press the cloves of garlic and put into a roasting tin with 4 sprigs of thyme. Add about 1/3 of the rosemary sprigs and sprinkle with olive oil. Pick the leaves from the remaining rosemary stalks, chop very finely and mix with 2 tbsp oil and the chillies. Rub the leg of lamb with the mixture.
  • Season the meat with salt and pepper and place on top of the garlic in the roasting tin. Roast slowly in the oven for about 3 hours. Add a little water if necessary.
  • Sprinkle with a little balsamic vinegar before serving and serve hot.