Home » #RooibosRecipe: Slow Roasted Leg of Lamb

#RooibosRecipe: Slow Roasted Leg of Lamb

Leg of lamb, slowly roasted to perfection, was always part of our Sunday lunch menu way back when I grew up on the farm. Salt and pepper were basically the only seasoning my mom used to flavour the meat, because a Bergendal lamb grazing in the mountains, was already well-flavoured. It was always served with a gravy and here the Carmién Creamy Mint tea works beautifully as it adds just enough flavour without overpowering the special taste of the meat. Enjoy with roast potatoes.


Serves 8-10

Preparation time: 15 min

Cooking time: 4-6 hours


1 large leg of lamb, shin bone still attached

Salt and pepper

2-3 onions, cut into large chunks

500 ml (2 c) Carmién Creamy Mint, made with 6 tea bags

Creamy plain yoghurt


Baby potatoes

Olive oil

Grated lemon rind

Preheat the oven to 150°C.

1 LEG OF LAMB Season the leg of lamb with salt and pepper. Place the 6 tea bags in a jug, pour over 500 ml freshly boiled water. Infuse tea for at least 5-10 min – for cooking you need a strong, concentrated tea. Squeeze out all liquid and remove tea bags.

2 Place the onions in an oven pan, place the leg with the skin side facing up, on top and add the tea. Cover with a lid or tinfoil

3 Oven-roast 4-6 hours or until soft. (the timing depends on weight of the leg.)

4 Remove the lid for the last half an hour, turn up the heat to 190°C and roast till nicely browned.

5 Place the leg of lamb on a serving platter.

6 TO SERVE Skim off the fat and pour the pan juices into a saucepan. Add a few spoons of yoghurt and boil till slightly thickened and flavoursome. Serve with the leg of lamb.

7 Place the potatoes in separate oven pan, pour over some oil and bake till done and crispy. Sprinkle over some grated lemon rind and serve with the leg of lamb.

Recipe development by Carmen Niehaus.