Brush the lamb with oil. Sprinkle over the chermoula and massage into the meat. Cover and allow to marinate at room temperature for 1 hour. Place on a baking paper‐lined roasting dish and roast at 200C, using the times below to match the cut of meat. Stand 5‐7 minutes before carving. Serve with the Mixed Olive, Lentil and Mint Salad.
Mix together all ingredients. Keep refrigerated in an airtight container and use within 2‐3 days.
Mixed Olive, Lentil and Mint Salad
Bring 4 cups salted water with the bayleaf to the boil and summer the lentils for 40 minutes. Drain and refresh in cold water. In a large bowl, toss together the tomatoes, olives, celery, fennel and mint, and season. Tear the lettuce leaves into bite‐sized pieces and fold through the salad with the dressing just before serving.
Shake together in a lidded jar ½ cup olive oil, ½ cup sherry vinegar, 1 tsp prepared mustard, and salt and pepper to season.
Mini lamb roast cuts and cooking times:
Lamb rumps (approx 450g each), 35‐40 minutes Lamb silversides (approx 400g each), 30‐35 minutes Lamb topsides (approx 500g each), 35‐40 minutes
Lamb racks (with 8 racks, skinned no fat), 30‐35 minutes
Note: These cooking times are for medium cooked meat. Adjust according to your preference, and cook towards the top of the oven.