Serves 6-8 | Perfect with La Motte Syrah
There’s something timeless about slow-roasted lamb — that moment when the kitchen fills with rich, caramelised aromas, and the meat falls apart at the touch of a fork. This version is brightened with the citrusy perfume of blood oranges, balanced with earthy rosemary and fresh mint. It’s generous, full of depth, and made to share — the kind of dish that feels both rustic and refined.
The rich spice and dark fruit notes of La Motte Syrah pair beautifully with the lamb’s savoury sweetness. The wine’s peppery undertone lifts the citrus and herbs, creating a pairing that’s both elegant and comforting.
Ingredients
2.2–2.5 kg leg of lamb, bone-in
3 tbsp olive oil
1 ½ tsp sea salt flakes
Freshly ground black pepper
3 sprigs rosemary
3 sprigs thyme
1 bulb garlic, halved horizontally
2 blood oranges, sliced into thick rounds
1 cup blood orange juice (or regular orange juice if out of season)
100 ml red wine vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 small bunch mint leaves, roughly chopped
2 tbsp pomegranate molasses (optional, for glaze)
Instructions
Prepare the lamb
Preheat the oven to 160°C (fan 150°C).
Place the lamb on a board and use a sharp knife to make small incisions all over. Rub generously with olive oil, salt, and pepper. Tuck rosemary and thyme into the cuts.
Make the marinade
In a small bowl, whisk together the orange juice, red wine vinegar, honey, and Dijon mustard. Pour this over the lamb in a deep roasting dish. Nestle the garlic halves and orange slices around the lamb. Cover loosely with foil and allow to marinate for 30 minutes while the oven heats.
Roast
Roast the lamb, covered, for 2 ½ hours, basting every 30–40 minutes with the pan juices. Remove the foil and roast for another 30–40 minutes, until the meat is golden and caramelised, and pulls away easily from the bone.
If using pomegranate molasses, brush it over the lamb for the last 10 minutes of roasting to add a glossy finish.
Rest & serve
Remove the lamb from the oven and rest for 15–20 minutes. Squeeze the roasted garlic cloves into the pan juices, mash lightly, and stir through. Add the chopped mint just before serving.
Carve the lamb and spoon over the fragrant citrus-mint juices. Serve with roasted seasonal vegetables or a simple bulgur salad tossed with herbs and olive oil.
To Serve
Bring the lamb to the table surrounded by the roasted blood oranges and fresh mint sprigs. Pour a glass of La Motte Syrah — its dark cherry, spice, and savoury complexity enhance every bite of this aromatic, melt-in-the-mouth roast.
