Dijon mustard and oregano lamb leg with potato and caper salad
1 boneless butterflied leg of lamb (about 1.6kg), trimmed 2 tbs Dijon mustard
¼ cup oregano leaves, chopped
4 cloves garlic, chopped Zest of 1 lemon
3 tbs olive oil
1¼ kg kipfler potatoes, scrubbed
1 tbs baby capers
2 tbs finely chopped chives Juice of 1 lemon
Fresh herb salad, to serve
Marinate the lamb by rubbing in the mustard, oregano, garlic, lemon zest, pepper and 1 tbs oil.
Cover and refrigerate for at
least an hour (up to 24 hours).
Take the roast out of the fridge 30 minutes or so prior to cooking, bringing it to room temperature and preheat the oven to 180C.
Place the lamb into a large roasting tin and cook for 30–35 minutes for medium.
Loosely cover with foil and rest for 15 minutes.
Slice the lamb and serve with the potato and caper salad and a fresh herb salad.
POTATO AND CAPER SALAD:
Boil the potatoes until tender and drain well.
Slice and mix with the capers, chives and remaining oil.
Add lemon juice, salt and pepper to taste.