Slashed Roast Leg of Lamb
This brilliant recipe is based on one by food writer Jill Dupleix. The idea of slashing a leg of lamb, stuffing a mixture of breadcrumbs, garlic, lemon and herbs between the slashes, then retying and roasting it, is inspired. It gives a wonderfully fragrant dish with lots of delicious stuffing. The slashes reduce the cooking time to create this simple but stunning roast.
Serves 4-6
Effort: Moderate
Prep: 30 mins
Cook: 1hr 20 mins
Ingredients
2kg of lamb on the bone
3 tbsp saltbush & rosemary mix - Gilgooma Goods
2 anchovies, chopped
3 cloves garlic, crushed
2 tbsp small salted capers, rinsed
1 tbsp grated lemon zest
2 cups fresh breadcrumbs - see notes
3 tbsp extra virgin olive oil, plus extra for drizzling
1 lemon, cut into quarters
Instructions
Heat the oven to 220c/ 200c fan. Hold the leg of lamb with the thickest end towards you, cut right through the meat at right angels to the bone, in intervals of a finger-width. The effect should resemble “lamb steaks” hanging off a bone.
Combine the herbs, anchovies, garlic, capers, lemon zest and breadcrumbs in a bowl. Add the olive oil and mush the mixture into a soft, mushy paste with your hands. Push the stuffing down between the lamb slices, and tie the whole leg back into shape with kitchen string.
Place in a roasting dish, drizzle with oil and roast for 20 minutes, then reduce the heat to 180c/ 160c fan and cook for 1 hour. Transfer to a plate, cover with foil and rest for 15 minutes.
Strain the juice into a bowl and spoon out any surface fat. Remove the string and carve the lamb parallel to the bone, allowing the chunky fingers of meat to fall onto the warm dinner plates. Drizzle with the juices. Serve with lemon wedges.
Hints & tips
Lamb - Lamb leg roast is the best option for this recipe. The cooking time will result in pink meat - cook for a little longer if you prefer the meat cooked through. An extra 10 -15 mins should do it.
Don’t be scared to slash the lamb meat to the bone. Once stuffed with lemony breadcrumbs, you tie it all back together again and roast it as normal.
Breadcrumbs - Make the breadcrumbs by removing the crusts from day-old bread and pulsing it in a food processor.
Don’t feeling like making your own breadcrumbs - try using panko breadcrumbs instead.
Serving suggestion - Enjoy this lamb with your usual go to roast dinner sides or try this Warm Potato, Avocado & Rocket Salad
Storage - This lamb will keep in the fridge for 3 days. Great for roast lamb toasties with feta & spinach! Not suitable for freezing.
