Preparation Time: 20 minutes
Cooking Time: 2 hours
2kg leg of lamb
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
3 cloves garlic, crushed
2 tablespoons baby capers, drained
50g quince paste, chopped
2/3 cup (50g) fresh breadcrumbs
¼ 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 tablespoon baby capers, drained
¼ cup baby cornichons
1/3 cup mint leaves
¼ cup parsley leaves
Salt and freshly ground black pepper
2 tablespoons lemon juice
¼ cup extra virgin olive oil
Preheat the oven to 180C (160C 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 pre-heated 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.
Remove lamb from roasting tin, lightly cover with foil and leave to rest for 10 minutes.
Remove string from the rested lamb and carve across the leg, parallel to the bone. Serve with mint salsa verde.
∗ Calculating cooking time for lamb:
medium = 25 minutes per 500g + 25 minutes
well done = 30 minutes per 500g + 30 minutes
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