For this recipe you don’t just drizzle the leg with oil you literally inject it, infusing the lamb with flavour. Roast lamb is a year-round family favourite – just update the side dish to suit the season!
- ¼ cup garlic infused extra virgin olive oil
- 1 lamb leg on the bone
- 1 Tbsp cumin seeds
- 2 tsp black peppercorns
- 2 dried bay leaves, crumbled
- 2 tsp sea salt flakes, plus extra to season
- 2 tsp extra virgin olive oil
- 2 cups snow peas, trimmed
- 1 cup green beans, trimmed
- 1 cup pea pods
- ½ cup snow pea sprouts
- 4 green shallots, finely sliced
- 1 cup watercress
- ½ cup mint
- ½ cup basil
- 4 radishes, shaved
- 75 g feta cheese, crumbled
- lemon wedges, to serve
- Preheat oven to 220°C fan-forced (240°C conventional). Load half the onion-infused extra virgin olive oil into a meat injector, then inject into lamb. Combine cumin seeds, peppercorns and bay leaves in a
mortar and pound until coarsely ground. Add sea-salt flakes, then rub onto lamb.
- Place lamb on a rack over a roasting pan and drizzle with oil. Roast for 30 minutes. Reduce heat to 180°C fan-forced (200°C conventional). Roast for a further 30 minutes or until medium-rare or cooked to your liking. Remove from oven, cover with foil and set aside to rest for 15 minutes.
- To make salad, blanch snow peas, beans and peas in a large saucepan of boiling water for 1 minute.
Drain. Refresh under cold running water.
- Put blanched vegetables into
a large bowl. Add snow pea sprouts,
green shallots, watercress, mint, basil
Prawn sausages with tomato broth Pears in red wine and radish. Toss to combine. Arrange salad on a platter. Crumble over feta, then drizzle with remaining onion-infused oil. Serve spring pea salad with slices of lamb and lemon wedges
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||21.8 g|
|Total carbohydrates||8.6 g|
|- Sugars||5.1 g|
|Dietary fibre||4.3 g|