Our Herb-Crusted Roast Lamb with HVOC Burnt Fig Balsamic Vinegar is made for winter entertaining. The rich, fruity fig balsamic creates a beautifully caramelised glaze that enhances the succulent roast lamb without overpowering its natural flavour. Paired with fresh herbs and roasted vegetables, it's a comforting centrepiece for any family gathering.
Serves: 4–6
Prep time: 15 minutes
Cook time: 1 hour 15 minutes (plus resting)
Ingredients
- 1.5 kg lamb leg or lamb rump roast
- 2 tbsp Hunter Valley Olive Co. Mild and Fruity Olive Oil
- 2 cloves garlic, crushed
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- Salt and freshly cracked black pepper
- 3 tbsp Hunter Valley Olive Co. Burnt Fig Balsamic Vinegar
- Fresh rosemary sprigs, to garnish (optional)
Method
- Preheat the oven to 200°C (180°C fan-forced).
- Pat the lamb dry with paper towel. Rub with Hunter Valley Olive Co. Mild and Fruity Olive Oil, garlic, rosemary, thyme, salt and pepper.
- Place the lamb on a roasting rack and roast for 20 minutes.
- Reduce the oven temperature to 180°C (160°C fan-forced) and continue roasting for a further 40–50 minutes, or until cooked to your preferred doneness.
- During the final 10 minutes of cooking, brush the lamb generously with Hunter Valley Olive Co. Burnt Fig Balsamic Vinegar, allowing it to caramelise into a rich, glossy glaze.
- Remove the lamb from the oven and rest for 10–15 minutes before slicing.
- Finish with an extra drizzle of Hunter Valley Olive Co. Burnt Fig Balsamic Vinegar just before serving.
Serve alongside roasted potatoes, seasonal vegetables or a fresh rocket salad.