This Easter, wow your family with a Rooibos, Honey, and Rosemary Leg of Lamb. Infused with the warm, aromatic flavours of rooibos tea, drizzled with golden honey, and scented with fresh rosemary, this roast is tender, juicy, and full of festive South African charm. Perfect for sharing at your Easter lunch or dinner, it’s an easy way to bring a little extra magic to the table without spending hours in the kitchen.
1 Food Lover’s Classic Leg of Lamb 2 rooibos tea bags 125ml (½ cup) boiling water 45ml (3 Tbsp) Food Lover’s Honey 60m (4 Tbsp) Frescoliva Extra Virgin Olive Oil 5ml (1 tsp) Food Lover’s Crushed Garlic 2-3 sprigs fresh rosemary, finely chopped Zest of 1 lemon Salt and pepper, to season
Steep the rooibos tea bags in the boiling water for 5 minutes. Remove bags and allow the tea to cool. In a bowl, prepare the marinade by adding the tea, honey, rosemary, lemon zest, olive oil, salt and pepper. Stir to combine. Score the lamb lightly using a sharp knife. Brush the marinade over the lamb and allow to marinade for at least 2 hours. Preheat the oven to 180°C and roast the lamb for about 1 – 1 ½ hours, depending on size and preferred doneness, basting occasionally. Allow the lamb to rest for 15 minutes before carving up to serve. Serve with roasted veggies or your favourite Easter sides.
Pair this roast with roasted vegetables, fresh salads, or warm bread for a complete Easter meal. The subtle sweetness from rooibos and honey complements classic sides like roasted potatoes, honey-glazed carrots, or a crisp green salad.
