Lamb roast with mint aioli

Serve this spicy lamb with refreshing mint aioli and a glass of Nederburg pinotage.


2 kg leg of lamb
60 ml olive oil
15 ml Robertsons coriander
10 ml Robertsons mixed spice
5 ml Robertsons cinnamon
2.5 ml Robertsons cayenne pepper
800 g baby potatoes
45 ml flour
2 egg yolks
5 ml Robertsons garlic salt
30 ml white wine vinegar
250 ml olive oil
5 ml mint


Place the lamb in a roasting dish. In a bowl mix together the oil and all the spices. Rub over the meat. Place the potatoes around the lamb. Place in a preheated 200°C oven. After 30 minutes use the juices from the pan to baste the lamb. Roast for a further 40-60 minutes depending on how well done you want the lamb. Place the lamb and potatoes on a warm serving plate and allow to rest before carving.

For the gravy:
Add flour to the pan juices. Stir continuously over a low heat, adding about 250-350 ml water to make a gravy.

For the aioli:
Place the egg yolk, garlic and vinegar into a small food processor. Blend, then slowly blend in the oil until you have a thick mayonnaise. Stir in the mint.

Carve lamb and serve with roast potatoes, gravy and aioli.

Recipes and images courtesy of

Serve with a glass Nederburg pinotage.

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