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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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Green salad with quinoa, lemon, feta & mint

Green salad with quinoa, lemon, feta & mint

SERVES
6-8
COOK TIME
15
PREP TIME
20
DIFFICULTY
Easy
Tags Feta, Quinoa, Salad
Collections Quick & Easy, Spring

INGREDIENTS

  • 150 g green beans, trimmed
  • 150 g snow peas, trimmed
  • 150 g fresh podded broad beans
  • 150 g sugar snap peas, trimmed
  • 50 g snow pea shoots, trimmed
  • 1/4 cup white Quinoa, rinsed
  • 75 g goats feta, crumbled
  • 1/4 cup mint leaves
  • 1/4 cup toasted flaked almonds
  • Lemon dressing
  • 1 lemon, juice & zest
  • 1 tsp Digon mustard
  • 1/4 cup olive oil (extra virgin)
  • Sea salt and freshly ground black pepper

METHOD

  1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
  2. Remove the skins from the broad beans.
  3. Place quinoa in a small saucepan & cover with 1/2 cup water.
  4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
  5. Remove from heat & allow to cool.
  6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
  7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

  1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
  2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for 2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until well coated. To serve, sprinkle with toasted almonds.
  3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.

Print Recipe
Green salad with quinoa, lemon, feta & mint
Recipe Notes
  1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
  2. Remove the skins from the broad beans.
  3. Place quinoa in a small saucepan & cover with 1/2 cup water.
  4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
  5. Remove from heat & allow to cool.
  6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
  7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

  1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg
    podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can
    evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
  2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for
    2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until
    well coated. To serve, sprinkle with toasted almonds.
  3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.
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Char-grilled peach salad with Prosciutto, Buffalo Mozzarella & Basil

Char-grilled peach salad with Prosciutto, Buffalo Mozzarella & Basil

SERVES
8
COOK TIME
10
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Peach, Prosciutto, Salad
Collections Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 4 yellow peaches, halved and de-stoned
  • 1 tbsp olive oil (extra virgin)
  • 50 g mixed salad leaves (eg. rocket and watercress)
  • 1/4 cup mint leaves
  • 100 g prosciutto, thinly sliced
  • 2 buffalo mozzarella balls, roughly torn
  • 1/4 cup smoked almonds, roughly chopped
  • Sea salt and freshly ground black pepper
  • Lemon and basil dressing
  • 1/2 cup basil leaves, roughly chopped
  • 1 tsp finely grated lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup olive oil (extra virgin)
  • Sea salt and freshly ground black pepper

METHOD

  1. Heat a barbecue or griddle pan to medium-high.
  2. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper.
  3. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear.
  4. Remove from heat and allow to cool, repeating with remaining peach slices.
  5. To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.
To Serve: Scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella, smoked almonds and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.

Print Recipe
Char-grilled peach salad with Prosciutto, Buffalo Mozzarella & Basil
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Recipe Notes
  1. Heat a barbecue or griddle pan to medium-high.
  2. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper.
  3. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear.
  4. Remove from heat and allow to cool, repeating with remaining peach slices.
  5. To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.

To Serve: Scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella, smoked almonds and season with salt and pepper.

Drizzle over the basil and lemon dressing, and serve immediately.

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