Myrna Rosen's Roast Leg of Lamb

Ingredients

• 1.2.25 kg leg of lamb
• 2.10 ml salt
• 3.5 ml lamb seasoning, optional
• 4.5 ml black pepper, ground
• 5.10 ml dried rosemary
• 6.5 ml dried parsley
• 7.5 ml dried origanum (oregano)
• 8.garlic, finely chopped
• 9.onions, large dice
• 10.juniper berries
• 11.125 ml oil
• 12.125 ml lemon juice
• 13.125 ml honey

Method

1. 1.Wash meat well.
2. 2.Season the leg with all the seasonings and the herbs.
3. 3.Rub the garlic and the onion into the meat.
4. 4.Let stand in the fridge for a few hours for the flavours to absorb.
5. 5.Pour over the oil, lemon juice and honey.
6. 6.Roast uncovered (bottom shelf) in a 200°C/400°F oven for 2–2½ hours.
7. 7.Turn and baste often.
8. 8.If desired, parboil potatoes for 20 minutes and halfway through cooking time, place around the lamb, turning and basting at intervals.
9. 9.Make a good gravy from the drippings in the pan.

Notes

• Fresh herbs are nice to use if available. 1 teaspoon dried herbs = 1 tablespoon fresh.
• The honey distinguishes this version from Sandra's roast leg of lamb — it gives a beautiful glaze.
• Source: page 32 of Adobe Scan 24 Feb 2026.pdf.