A rosemary, thyme, garlic and mint dressing for roast lamb
I used this for a leg of lamb, but you could just as well use this with some chops or another dark meat.
This is a simple dressing that I made for a leg of lamb, out of the herbs and vegetables from the garden this Easter just gone. It’s a recipe I’ve been meaning to post for a long time as I’ve often remarked on how flavoursome, fragrant and memorable this dressing was.
- A handful of sprigs of fresh rosemary, chopped
- A handful of fresh mint, chopped
- 1 tablespoon of fresh thyme
- 1 Teaspoon of peppercorns
- 1/2 teaspoon of sea salt
- 2 cloves of garlic, crushed
- 3 – 4 table spoons of olive oil (increase/decrease based on the size of your meat)
For the dressing…
- In a pestle and mortar, crush the peppercorns and salt together until the mixture resembles a course powder.
- Add the mint, thyme, rosemary and olive oil and mix together.
- Add the crushed garlic and incorporate further into the mix.
- Depending on what you’re cooking you may wish to add more olive oil. The overall consistency should be like that of a sauce or a marinade. If you can marinade your meat for an hour or two before cooking then all the better.
For the meat
- If you’re roasting a leg of lamb in a tray, my advice would be to take a large onion and cut it into disks and sit the meat on top. This will allow the air to get to the base of the joint during roasting, You’ll also end up with lamb roasted onions as a garnish to your dish.
- Take some cloves of garlic and slice length ways. In the leg of lamb, make a number of slits and insert the gloves of garlic. Make some further slits and insert sprigs of rosemary.
- Spread the dressing over the top of the meat, making sure that there’s not too much run off. The more of the meat that’s covered the better – the idea is to marinate the meat not the tin.