6-8
Easy
10 minutes
1 hour and 30 minutes
1. Remove the lamb from the packaging and bring to room temperature in an ovenproof dish. Preheat the oven to 180°C.
2. Add the spices, seasoning and lemon juice and olive oil to a pestle and mortar or small spice grinder and blend to form a coarse paste. Liberally rub onto the lamb.
3. Place in the oven for 15 minutes. Then, reduce the heat to 160°C and cook for a further 20 minutes per 50 0g of meat for medium rare. This should be between 1–1.5 hours, depending on the size.
4. To make the tomato sauce, sauté the onion and garlic in the olive oil over a medium heat. Deglaze the pan with the red wine and reduce by half.
5. Add the tomatoes and gently crush. Simmer for 15–25 minutes, adding a little water if necessary. Crumble in the feta if using.
6. Add the grapes to the lamb for the last 10 minutes of cooking time.
7. Allow the lamb to rest for 15–20 minutes. Carve and arrange on a platter, then spoon over the pan juices, roasted grapes and spoonfuls of tomato sauce.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
This Easter, Woolworths’ free-range leg of lamb will elevate your menu. Whether you’re slow-roasting it for the perfect Easter lunch or using leftovers to create a tasty meal the next day, Woolworths’ leg of lamb delivers on both flavour and quality.
