Hyssop & Rosemary Roast Lamb

Name: Hyssop & Rosemary Roast Lamb
Yield: 6
Ingredients: 1 tbsp Hyssop leaves, chopped; 1 tbsp Rosemary leaves, chopped; 4 Garlic cloves, sliced; 2 kg Leg of lamb; 3 tbsp Olive oil; 1 Lemon, zested

2 hr 15 min · serves 6

Crops from your garden in this recipe: 💙 Hyssop 🌿 Rosemary 🧄 Garlic

Ingredients

1 tbsp Hyssop leaves, chopped (grown in the garden)
1 tbsp Rosemary leaves, chopped (grown in the garden)
4 Garlic cloves, sliced (grown in the garden)
2 kg Leg of lamb
3 tbsp Olive oil
1 Lemon, zested

Green items are crops you can grow yourself.

Method

Take the lamb out of the fridge 1 hour before cooking and heat the oven to 200C (180C fan).
Mash the hyssop, rosemary, lemon zest, oil, 1 tsp salt and plenty of pepper into a paste.
Cut deep slits in the lamb, push in the garlic slices and rub the paste all over.
Roast for 30 minutes, then reduce to 170C (150C fan) and cook for 1 hr 15 min for pink, or a little longer for well done.
Rest, covered, for 20 minutes before carving. Hyssop has a minty, slightly bitter flavour that suits rich meat.