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Today had a big dinner at home :) So took the opportunity to make lamb leg, that is very popular here in Iceland. But did it a little different, made some cuts on lamb and filled it with sliced garlic / rosemary / thyme, then a super good rubbing, and I served this with  curry rice mixed with bacon and peppers.  :)


  • 2.7kg leg of lamb
  • 5 cloves garlic, roughly sliced
  • A bunch of fresh thyme
  • A bunch of fresh rosemary
  • 250ml low sodium chicken stock

For the rub:

  • 6 fresh mint leaves, chopped
  • 4 garlic cloves, crushed
  • 4 tbsp olive oil
  • 4 tbsp mayonnaise
  • 2 tsp whole grain mustard
  • 1/2 tsp English mustard
  • Juice and rind of 1 lemon, grated
  • Black pepper

1. Preheat the oven to 140°C.

2. Put the lamb in a roasting or baking dish and make incisions on the top of the lamb leg (small cuts) all over the meat with a sharp knife.

3. Stuff the sliced garlic with some of the thyme and rosemary sprigs into the incisions.

4. Mix together the mint, crushed garlic, olive oil, mayonnaise, whole grain mustard, English mustard, lemon juice and grated rind in a small bowl and rub all over the lamb.

5. Put the remaining fresh thyme and rosemary at the base of the roasting tray, and place the leg of lamb on top.

6. Pour the stock into the roasting tin around the meat, and cover with tin foil and seal.

7. Roast in the oven at 140°C for 3 1/2 to 4 hours .

8. Increase the temperature to 180°C remove the tin foil, place back and roast for 30 minutes until golden.

9. Remove from the oven, and transfer lamb to serving board to rest whilst you make the gravy.

Gravy sause:

  • Meat juices from the bottom of a roasting pan
  • 1 tsp whole grain mustard
  • 6 mint leaves
  • 2 tbsp creme fraiche
  • 1/2 tsp of honey
  • 125ml chicken stock

1. Take a pan with which you roasted your meat.

2. Spoon off excess fat.

3. Put the roasting pan onto hob and bring to a rapid boil.

4. Add the mustard, mint leaves and some crème fraiche, and some honey for taste.

5. Add the stock.

6. Season and pass through a sieve into a gravy boat. Serve with the meat.

Curry rice:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 250g smoked bacon, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 1 tbsp mild curry powder
  • 400g cooked basmati rice
  • 2 tbsp fresh thyme, removed from stem, chopped
  • Salt and freshly ground black pepper

1. Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.

2. Add the bacon and cook until slightly crispy.

3. Add the peppers and cook for another 2 minutes or until just starting to soften.

4. Add the curry powder and cook for a further 30 seconds or so.

5. Add the rice and thyme and stir until combined.

6. Season to taste and keep warm, cover with foil or a lid until serving time.

Recipe from: Siba’s Table

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