Rosemary-marinated lamb leg with roasted pepper relish
- 2kg leg of lamb (include bone)
- 1 tablespoon fresh rosemary
- 3 cloves garlic
- 1 lemon, zest
- pinch sea salt
- 1 tablespoon honey
- Roasted pepper relish (makes 1 ½ cups)
- 2 red capsicums halved, deseeded
- 5 cloves garlic, unpeeled
- spray oil
- 2 tomatoes, chopped
- 2 teaspoons balsamic vinegar
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1 Chop (or pound in a mortar and pestle) rosemary, garlic and lemon. When crushed, add salt and honey and work into a paste. Spread over lamb, place in a plastic bag and refrigerate until required. Lamb can be marinated 4-6 hours or overnight.
2 Preheat oven to 190°C. To make relish, preheat the grill. Spray capsicum skins and garlic lightly with oil and grill until skins turn black and garlic is tender.
3 Place capsicums in a plastic bag to cool. When cold, slip off skins. Place in a processor or blender with peeled roasted garlic and chopped tomatoes. Pulse to a coarse purée. Add balsamic vinegar and process to your desired consistency. Refrigerate until required.
4 Roast lamb for 20 minutes, then turn oven down to 170°C and cook a further 1 1/2 hours or 25 minutes per 500g of meat (for well done, add another 20 minutes).
5 Allow meat to rest for 15 minutes before carving, then peel off blackened crust and fat to reveal roasted meat underneath. Serve meat and relish warm or cold.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 0g
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