Roast lamb leg in chamomile

Roast lamb leg in chamomile

Best Kitchen Basics
Petrina Tinslay

When designing dishes or looking for inspiration, it is most helpful to look at the natural environment of the main ingredient. More often than not it is nature that will suggest the best partner. Is it mere coincidence that the classic pairing of tomato and basil are also friends in the garden? In companion planting, basil is used as a natural pest-repellent to protect the ripening tomato. In the garden of the ocean, fish and seaweed are synonymous. If there is any better accompaniment for white-fleshed fish than seaweed butter I’m yet to find it.

So it is with lamb. I imagined the wee beast frolicking in the sun with zephyrs rushing through the spring grass and little white heads of chamomile nodding in agreement. Gee, they taste good together.


Quantity Ingredient
1.2kg suckling lamb leg, (long leg, rump on)
2 teaspoons sea salt
1 garlic bulb, cloves separated and peeled
50ml olive oil
50g best-quality chamomile tea
2 onions, roots removed, cut into quarters
splash of white wine, for deglazing
small bunch fresh chamomile


  1. Remove the lamb from the refrigerator 1 hour before preparation to allow more even cooking.
  2. Preheat the oven to 180°C.
  3. Evenly score the skin of the lamb to a depth of 5 mm and rub the salt all over the meat.
  4. In a food processor, blend the garlic and olive oil into a paste, then rub this all over the lamb. Sprinkle over the chamomile tea leaves.
  5. Heat a heavy roasting tin in the oven until hot.
  6. Put the lamb and onion in the tin and cook for 1½ hours (25–30 minutes per 500 g), basting the meat with its fat from time to time. Cook the lamb to your preferred temperature (I prefer medium 65–70°C for the best flavour and texture). Remove the meat from the oven to rest for 20–30 minutes prior to serving.
  7. Tip off some of the fat and deglaze the tin with a splash of white wine. Reduce the wine to nothing then add a little water. Bring to the boil, scraping the pan with a wooden spoon to make a jus and pour it over the sliced lamb to serve.
  8. Garnish with the fresh chamomile flowers and carve the lamb at the table.


  • Lamb wrapped in fresh hay and baked is also splendid.
pei modern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again