Name: Slow-roasted lamb with peppery salad and mint vinaigrette
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: Lamb; 2 red onions, skin left on, washed and sliced into thirds; 4 rosemary stalks; 1 lamb leg; 8 garlic cloves; sea salt; olive oil; Peppery Salad; 100 gram rocket; 100 gram watercress; 2 bags of green beans, stalks removed and blanched; 1/2 cup mint leaves; 100 gram soft feta, roughly torn; 1/2 cup hazelnuts, roasted (optional); Mint Vinaigrette; 1/2 cup mint leaves; 2 lemons, juice; 1 garlic clove; 1 teaspoon sugar; olive oil

Slow-roasted lamb with peppery salad and mint vinaigrette

With our hectic lifestyles, the biggest luxury in life is simply time! A long weekend is a great opportunity to indulge in slow-cooking roasts

Ingredients

Lamb

2 red onions, skin left on, washed and sliced into thirds

4 rosemary stalks

1 lamb leg

8 garlic cloves

sea salt

olive oil

Peppery Salad

100 gram rocket

100 gram watercress

2 bags of green beans, stalks removed and blanched

1/2 cup mint leaves

100 gram soft feta, roughly torn

1/2 cup hazelnuts, roasted (optional)

Mint Vinaigrette

1/2 cup mint leaves

2 lemons, juice

1 garlic clove

1 teaspoon sugar

olive oil

Method

1.Preheat oven to 150°C. Place onions and rosemary in a roasting pan and place the lamb on top.

2.Use a small sharp knife to cut eight slits in the lamb and insert garlic. Sprinkle leg generously with sea salt and drizzle liberally with oil. Roast for 4 hours, or until meat is falling off the bone.

3.Combine salad ingredients and season well with ground black pepper.

4.Whiz all vinaigrette ingredients, except oil, until puréed, then pour in enough oil, with motor running, to form an emulsion. Season with salt and pepper.

5.Serve lamb with roast potatoes and peppery salad with mint vinaigrette.

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Ingredients

Method

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