Name: Slow-roasted rosemary lamb with fruity coleslaw
Prep time: 20 min
Yield: 6
Ingredients: "750 – 1 kg leg of lamb on the bone"; " salt and freshly ground pepper"; "30 ml mustard"; "30 ml honey"; "4 garlic cloves, finely chopped"; "15 ml dried thyme"; "5 ml chopped rosemary leaves"; "5 ml turmeric"; "60 ml yoghurt"; "8 rosemary sprigs"; "1 onion, quartered"; "1 lemon, cut into chunks"; "500 ml rooibos tea"; "15 ml honey"; "125 ml each mayonnaise and plain double-cream yoghurt"; "30 ml lemon juice"; " salt"; "1 green cabbage, shredded"; "2 Granny Smith apples, cut into matchsticks"; " glazed carrots"; " roosterkoek"

12 Nov 2021

Esther Malan

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PHOTO: Misha Jordaan

Lamb and rosemary are a perfect match. We make shredded meat from a leg of lamb to make it more budget-friendly and season it liberally with rosemary.

Preheat the oven to 160°C. Keep a deep roasting pan with a tightly fitting lid and a sheet of baking paper handy.

1. Season the meat on all sides with the salt and freshly ground pepper.

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