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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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Rocket, parmesan & pear salad with prosciutto gremolata

Rocket, parmesan & pear salad with prosciutto gremolata

SERVES
8
COOK TIME
5
PREP TIME
20
DIFFICULTY
Easy
Tags Pear, Prosciutto
Collections Autumn, Quick & Easy

INGREDIENTS

  • 100 g baby rocket leaves
  • 1 baby fennel, halved and thinly sliced
  • 1/4 cup roasted walnuts
  • 2 tbsp olive oil (extra virgin)
  • juice of a lemon
  • Sea salt and freshly ground black pepper
  • 50 g shaved parmesan
  • Prosciutto gremolata
  • 1 tbsp olive oil
  • 80 g thinly sliced proscuitto, finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1 garlic clove, crushed
  • 1 tsp lemon rind finely grated or zested
  • 1 tbsp finely chopped flat leaf parsley
  • Freshly ground black pepper

METHOD

  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.

Print Recipe
Rocket, parmesan & pear salad with prosciutto gremolata
Recipe Notes
  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.
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