Name: Lamb leg roast with citrus herb crust
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Lamb leg roast; 1 butterflied leg of lamb (about 2kg); 3 clove garlic, finely chopped; 2 tablespoon chopped rosemary; 6 sage leaves, finely chopped; 2 tablespoon olive oil; Citrus herb crust; 1/2 cup olive oil; 2 clove garlic, finely chopped; 1 cup panko breadcrumbs; 1 cup red chilli, deseeded, finely chopped; 1/2 cup flat-leaf parsley, finely chopped; 1 lemon, zested; Jus; 1/2 cup red wine; 1 cup beef stock; 1 teaspoon cornflour

Lamb leg roast with citrus herb crust

A leg of lamb symbolises comfort and familiarity and it always tastes delicious. This leg of lamb made exciting with a delicious citrus herb crust that will accentuate its succulent flavours.

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

Lamb leg roast

1 butterflied leg of lamb (about 2kg)

3 clove garlic, finely chopped

2 tablespoon chopped rosemary

6 sage leaves, finely chopped

2 tablespoon olive oil

Citrus herb crust

1/2 cup olive oil

2 clove garlic, finely chopped

1 cup panko breadcrumbs

1 cup red chilli, deseeded, finely chopped

1/2 cup flat-leaf parsley, finely chopped

1 lemon, zested

Jus

1/2 cup red wine

1 cup beef stock

1 teaspoon cornflour

Method

Lamb leg roast

1.Preheat oven to 200°C. Place lamb, skin-side down, on a chopping board and season with salt and pepper. Scatter with garlic, rosemary and sage and massage into meat. Carefully roll up meat and secure with kitchen string.

2.Rub the olive oil on all sides of the meat. Heat a large pan on medium-high heat and brown the meat on all sides. Transfer meat to a roasting tray and roast in the oven for 40 minutes.

Citrus herb crust

3.In the meantime, make the crust. Heat the oil in a large pan on medium heat, add garlic and breadcrumbs and brown, stirring all the time – this will take 2-3 minutes. Remove from heat and mix in the remaining ingredients.

4.Remove meat from tray and rest for 12 minutes before slicing thinly.

Jus

5.To make jus, pour off excess fat from tray then heat tray on stovetop and deglaze with red wine, stirring well to incorporate residue on tray bottom. Add stock and cook until reduced by half. Whisk in cornflour and season to taste.

6.To serve, place a few slices of lamb onto plates, drizzle with jus and sprinkle with the citrus herb crust.

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Ingredients

Method

Lamb leg roast

Citrus herb crust

Jus

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