Di­jon mus­tard and oregano lamb leg with potato and ca­per salad

Western Times - - LIFE | TASTE - WeLoveOurLamb.com.au

SERVES: 4 In­gre­di­ents

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.


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.

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