Roast Leg Of Lamb With Garlic, Rosemary, Capers And Quince
DifficultyEasy
Servings6
Ingredients
- 2 kg lamb
- 2 tbsp rosemary chopped
- 3 cloves garlic crushed
- 2 tbsp baby capers drained
- 50 g quince paste chopped
- 2/3 cup (50g) fresh breadcrumbs
- 1/4 cup (60ml) extra virgin olive oil
- Sea salt and freshly ground black pepper
- 6 small sprigs rosemary extra
Mint salsa verde
- 1 clove garlic crushed
- 1 tbsp baby capers drained
- 1/4 cup baby cornichons
- 1/3 cup mint leaves
- 1/4 cup parsley leaves
- Sea salt and freshly ground black pepper
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
- Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.
- In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.
- Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.
- Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.
- For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.