Excellent Rooibos Infused Leg of Lamb

Serves 4-6

  1. Prep the day before – Mix together 15ml Durban masala / curry powder, 5ml turmeric, 30ml brown sugar and 15ml salt (save the rest of each for later). Rub this mixture onto your Excellent Leg of Lamb and make sure that it is evenly coated.
  2. Place the leg into a foil lined deep roasting dish, cover with the rooibos tea. Cover the dish with cling wrap and sit in the refrigerator overnight.
  3. On the morning of Eid – preheat your oven to 180⁰
  4. Drain the rooibos from the roasting dish and reserve 1/2 cup of the rooibos mixture.
  5. In the meantime, place the leg of lamb in the oven for 25 minutes per 500g with an additional 25 minutes.
  6. For the potatoes: coat in a mixture of flour and spices – roast with oil for 45 to 55 minutes with the leg of lamb.
  7. Combined the remainder of the ingredients and then glaze the leg of lamb 30 minutes before the leg will complete cooking.
  8. Remove the glazed leg from the oven and serve.
  9. The rooibos lamb leg will be best served with roasted potatoes and all of your other favourite Eid trimmings.


Rooibos infused leg of lamb:

  • 2 tbls / 30ml Curry powder  (available at Excellent Meat Market)
  • 1 tsp / 5ml turmeric
  • 2 tbls / 30ml brown sugar
  • 3 tbls / 45ml salt
  • 1 L of Brewed Rooibos tea (1 L water with 4 Rooibos tea bags brewed for 1 hour)
  • 1 x Excellent Leg of Lamb (Class A)
  • 1/3 cup / 80ml Apricot chutney
  • ½ Onion, sliced into rings
  • 1 tbls / 15ml Garam masala (available at Excellent Meat Market)
  • 1 tbls / 15ml Garlic, crushed (available at Excellent Meat Market)

For the roast potatoes:

  • 6 Potatoes, peeled and parboiled (10 to 15 minutes)
  • ½ cup / 125ml Cake flour
  • ½ tsp Paprika (available at Excellent Meat Market)
  • ½ tsp Onion powder
  • ½ tsp thyme, dried
  • 1 tsp table salt