Slow-roasted lamb leg with rosemary and caper crust
1
Points®
Total time: 5 hr 5 min • Prep: 15 min • Cook: 4 hr 50 min • Serves: 8 • Difficulty: Easy
Look no further for the perfect roast lamb! Our version features a zingy lemon-caper crust and delicious green vegetables.
Ingredients
Lamb leg roast, raw
1200 g, (Buy 1.5kg)
Fresh rosemary
¼ cup(s), coarsley chopped
Capers, rinsed, drained
1 tbs
Salted anchovies in oil, drained
4 medium, finely chopped
Fresh lemon rind
2 tsp
Garlic
2 clove(s), crushed
Lemon juice
1 tbs
Red onion
2 medium, cut into wedges
Chicken stock
1½ cup(s), (375ml)
Cauliflower
1 piece(s), cut into florets
Oil spray
2 x 3 second spray(s)
Zucchini
3 medium, cut into ribbons (see note)
Fresh mint
1 cup(s), leaves
Fresh flat-leaf parsley
1 cup(s), leaves
Flaked almonds
1 tbs, lightly toasted (see tip)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Using a large sharp knife, cut 3 large slits, about 2cm deep, into top of lamb.
2
Place rosemary, capers, anchovies, rind, garlic and juice in a mortar and pound with a pestle until a coarse paste forms. Rub paste over lamb. Season with salt and pepper.
3
Place onion in a large baking dish. Top with lamb. Bake for 30 minutes or until browned.
4
Reduce oven to 150°C or 130°C fan-forced. Add stock to pan. Cover dish with a sheet of baking paper and a layer of foil to enclose lamb. Bake for 4 hours or until lamb is very tender and almost falling off the bone. Set aside, covered, for 20 minutes to rest.
5
Meanwhile, increase oven to 220°C or 200°C fan-forced. Spread cauliflower on a baking tray. Lightly spray with oil. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until browned and tender.
6
Preheat a chargrill or barbecue over high heat. Lightly spray zucchini with oil and cook for 1–2 minutes each side or until lightly charred.
7
Combine cauliflower, zucchini, mint, parsley and almonds in a bowl. Pull or cut lamb into chunks and serve with vegetable mixture.
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