Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius.

2. 2

   Mince 6 cloves of garlic and chop 2 tablespoons of fresh thyme leaves; combine with the zest and juice of 1 whole lemon, 3 tablespoons of sumac, 3 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create a marinade, then generously rub this mixture over the entire 1.5 kg bone-in lamb shoulder or leg.

3. 3

   Place the marinated lamb in a large roasting pan and allow it to marinate in the refrigerator for at least 2 hours, or preferably overnight.

4. 4

   Peel and deseed 1 kg of butternut squash, then cut it into large wedges along with 2 medium red onions; toss these vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a bowl.

5. 5

   Arrange the seasoned butternut squash and red onions around the lamb in the roasting pan.

6. 6

   Roast the lamb and vegetables in the preheated oven for 1 hour and 30 minutes, turning the vegetables once halfway through.

7. 7

   While the lamb roasts, prepare the glaze by combining 1 cup of strong brewed rooibos tea and 0.25 cup of apricot jam in a small saucepan over medium heat, simmering until the mixture reduces slightly and becomes syrupy, about 10-15 minutes.

8. 8

   After the initial roasting time, generously baste the lamb and vegetables with half of the rooibos glaze, then return the pan to the oven and continue roasting for another 1 to 1.5 hours, basting every 30 minutes with the remaining glaze, until the lamb is fork-tender and reaches an internal temperature of 63-68 degrees Celsius for medium-rare to medium doneness; let the lamb rest for 15 minutes before carving and serving with the roasted vegetables and pan juices.