Onion-spiked lamb leg with spring pea salad

Better Homes and Gardens (Australia) - - Food In A Flash -

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


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

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