Roast lamb with herbs

6 servings | Preparation time 2 h 30 min | Oven temperature 125°C

1. Bring the lamb to room temperature one hour before cooking. Preheat the oven to 125°C. Remove the packaging plastic, but not the netting. Wipe the roast dry. Peel and halve the garlic cloves. Tuck the garlic cloves under the netting, on the surface of the lamb.

2. Melt the butter and add the oil. Finely chop the herbs. Take 1/3 aside and mix the rest of the herbs into the butter-and-oil mixture. Rub the mixture on the meat. Move the roast to an oven dish.

3. Push the meat thermometer into the thickest part of the roast. Cook for 1½–2 hours, until the internal temperature reaches 70°C.

4. Let the cooked roast rest under the foil for about 15 minutes. Remove the netting and cut the roast into slices. Garnish with the remaining herbs.

Seasoning tips

Instead of garlic, rosemary and parsley, use other spices for your lamb roast.

1. Italian-style lemon lamb

• Wash one organic lemon, grate the zest and squeeze the juice of half a lemon (¼ dl).

• Mix the lemon juice and zest, 2 tablespoons of extra virgin olive oil and 1½ teaspoons of crushed black pepper to make a marinade.

• Rub the mixture onto the lamb and let it marinate for at least 4 hours, preferably overnight, before cooking.

• Garnish the cooked, sliced roast with chopped mint.

2. Moroccan-style Ras el Hanout lamb

• Mix 2 tbsp extra virgin olive oil, 1½ tbsp Ras el Hanout spice mix and 1 tbsp runny honey to make a marinade.

• Rub the mixture onto the lamb and let it marinate for at least 4 hours, preferably overnight, before cooking.

• You can add wedges of red onion and dried chopped apricots to the roasting dish around the meat.

3. Indian-style garam masala lamb

• Mix 1 dl of Turkish yoghurt, 1 tbsp rapeseed oil, 1 ½ tbsp garam masala spice mix, 1 tbsp (about 3 cm piece) grated ginger, 3 grated garlic cloves, 1 teaspoon sugar and ½ teaspoon chilli powder to make a marinade.

• Rub the mixture onto the lamb and let it marinate for at least 4 hours, preferably overnight, before cooking.

• Wipe away most of the marinade before putting the lamb in the oven to prevent it from burning.

• Garnish the cooked, sliced roast with finely chopped coriander.

Tip: Mix the marinade in a strong freezer bag and put the roast in the bag to marinate.