Deboned leg of lamb

The great feature of our Rubs is that they are so interchangeable. In this recipe we have used Poultry Rub, but you could use Pork Rub or even Beef Rub depending on which flavours you would like to achieve. Deboned leg of lamb is great to cook over the b

Preheat the oven to 180°C.

Unroll the lamb so that you have one flat piece. The lamb will most probably be uneven in which case separate the thickest part from the thinner part so that you will have two separate pieces that will each require different cooking times, depending on their thickness.

Mix the Poultry Rub with the mustard, garlic and some olive oil to make a paste and smear liberally all over the lamb. Ideally allow to marinade over night in the fridge or for few hours before cooking.

Heat up a griddle pan till smoking hot and sear the lamb with the fat side down first until beautifully charred. Turn over to sear the other side and then place the lamb in the pan in the oven.

Judging the cooking times depends on how you like your lamb. We prefer it to be slightly pinker inside but darker around the edge. For a medium rare piece of lamb without the bone, cook the lamb in the oven for 25 minutes. It is important to rest the lamb when it comes out the oven. Cover the lamb with some foil to keep it warm and rest for 5-10 minutes.

Slice the lamb and serve with the hasselback potatoes and minted bread pesto!

Serves 6