Roast leg of lamb with garlic, rosemary, capers, and quince
Preparation Time: 20 minutes
Cooking Time: 2 hours
2kg leg of lamb
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
3 cloves garlic, crushed
2 tbsp baby capers, drained
50g 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
¼ cup baby cornichons
1/3 cup mint leaves
¼ cup parsley leaves
Salt and freshly ground black pepper
2 tbsp lemon juice
¼ cup extra virgin olive oil
Preheat the oven to 180°C (160°C fan-forced). Placing lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm 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 ingredients 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.
NOTE: to calculate cooking time for lamb:
medium = 25 minutes per 500g + 25 minutes
well done = 30 minutes per 500g + 30 minutes
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