Onion-spiked lamb leg with spring pea salad

For this recipe you don’t just drizzle the leg with oil you literally inject it, infusing the lamb with flavour.

Preparation time 15 mins plus 15 mins resting Cooking time 1 hour 5 mins

Serves 6

¼ cup onion-infused extra virgin

olive oil

1 lamb leg on the bone

(about 2.3kg)

1 Tbsp cumin seeds

2 tsp black peppercorns

2 dried bay leaves, crumbled

2 tsp sea-salt flakes, plus extra to

season

2 tsp extra virgin olive oil

2 cups snow peas, trimmed

1 cup green beans, trimmed

1 cup peas in pods

½ cup snow pea sprouts

4 green shallots, finely sliced 1 cup watercress sprigs, picked ½ cup mint leaves

½ cup baby basil leaves 4 radishes, shaved

75g feta, crumbled

Lemon wedges, to serve

STEP 1 Preheat oven to 220°C fanforced (240°C conventional). Load half the onion-infused extra virgin olive oil into a meat injector, then inject into lamb. Combine cumin seeds, peppercorns and bay leaves in a mortar and pound until coarsely ground. Add sea-salt flakes, then rub onto lamb.

STEP 2 Place lamb on a rack over a roasting pan and drizzle with oil. Roast for 30 minutes. Reduce heat to 180°C fan-forced (200°C conventional). Roast for a further 30 minutes or until medium-rare or cooked to your liking. Remove from oven, cover with foil and set aside to rest for 15 minutes.

STEP 3 To make salad, blanch snow peas, beans and peas in a large saucepan of boiling water for 1 minute. Drain. Refresh under cold running water.

STEP 4 Put blanched vegetables into a large bowl. Add snow pea sprouts, green shallots, watercress, mint, basil and radish. Toss to combine. Arrange salad on a platter. Crumble over feta, then drizzle with remaining onion in fused oil. Serve spring pea salad with slices of lamb and lemon wedges.

Onion-spiked lamb leg