Rosemary-marinated lamb leg with roasted pepper relish
Nutrition Info.(per serve)
- 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 1/2 cups)
- 2 red capsicums halved, deseeded
- 5 cloves garlic, unpeeled
- oil spray
- 2 tomatoes, chopped
- 2 teaspoons balsamic vinegar
Total fat 13g
Saturated fat 5g
Dietary fibre 0g
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.