Ingredients
1.8 kg lamb leg roast
1⁄4 cup red wine
1 tbsp finely chopped thyme
1 tbsp brown seed mustard
1 clove garlic, thinly sliced
SIDS SALT & PEPPER to taste
Chargrilled orange capsicum, to serve
Chargrilled courgettes, to serve
Chargrilled kumera, to serve
1 bottle SIDS RASPBERRY MINT VINEGAR
Directions
Place lamb in a large roasting dish.
Blitz together wine, thyme, brown seed mustard and garlic. Season to taste with SIDS SALT & PEPPER. Pour over the lamb and turn to coat. Cover and leave in the fridge for at least 3 hours, or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.
Preheat oven to 200°C. (180°C fan) Roast lamb for 15 minutes. Reduce oven to 180°C (160°C fan) and bake for 1 hour for medium rare. (or longer, if preferred)
Remove lamb from oven and leave to rest, loosely covered with foil, for 15 minutes.
Slice lamb and serve with SIDS RASPBERRY MINT VINEGAR in a small jug and vegetables on the side.
