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Roast Leg of Lamb with Garlic, Rosemary, and Capers

Roast Leg of Lamb with Garlic, Rosemary, and Capers

SERVES
6
COOK TIME
2 hours
PREP TIME
20 mins
DIFFICULTY
Easy
Tags fathersdayrecipe, lamb
Collections Featured Recipe, Quick & Easy, Spring, Winter

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

METHOD

  1. Preheat the oven to 180°C (160°C fan-forced).
  2. 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.
  3. 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.
  4. Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.
  5. 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.
  6. For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.

Print Recipe
Roast Leg Of Lamb With Garlic, Rosemary, Capers And Quince
Prep Time 20 mins
Cook Time 2 hours
Servings
Ingredients
Mint salsa verde
Prep Time 20 mins
Cook Time 2 hours
Servings
Ingredients
Mint salsa verde
Recipe Notes
  1. Preheat the oven to 180°C (160°C fan-forced).
  2. 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.
  3. 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.
  4. Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.
  5. 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.
  6. For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.
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Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

SERVES
8
COOK TIME
45
PREP TIME
15
DIFFICULTY
Easy
Tags Barbecue
Collections Quick & Easy

INGREDIENTS

  • 2 red capsicums, deseeded
  • 1 tbsp olive oil
  • 8 fresh chorizo sausages
  • 8 baby fennel, halved and thinly sliced
  • 20 g baby rocket leaves
  • fried shallots, to serve
  • Salsa Verde Mayonnaise
  • 2 tbsp baby capers, drained
  • 2 tbsp baby cornichons
  • 1/2 red onion, peeled & chopped
  • 1 clove garlic peeled crushed
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • zest and juice of a lemon
  • Sea salt and freshly ground black pepper
  • 1 cup egg mayonnaise

METHOD

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.
To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

Print Recipe
Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket
Recipe Notes
  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.

To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

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