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Red Bush Lamb

This caffeine-free tea from the South African rooibos bush, has a smoky flavour that complements lamb perfectly. I used a small boneless leg roast but the rub can be enjoyed on any lamb cut.

8 bags red bush rooibos tea
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
400g boneless lamb leg roast

Empty the tea bags and combine the contents with the sugar, salt and pepper.
Sprinkle onto the lamb and rub into the flesh. Cover and refrigerate for at least 2 hours to absorb the flavours.

Preheat the oven to 180°C. Return the lamb to room temperature. Brush off any excess tea rub. Roast for 35-40 minutes or until cooked to your liking.

Stand tented with foil for 5-10 minutes before slicing. Any juices can be used in a gravy. I used Essential Cuisine Lamb Jus simmered for a few minutes together with the juices. Serves 3.