SMOKE-ROASTED LAMB LEG WITH CITRUS AND SILVERBEET

Preparation time 15 mins plus 20 mins resting

Cooking time 1 hour Serves 4-6

1.6kg lamb leg, bone in

4 oranges

1 bunch thyme, finely chopped 8 cloves garlic, minced

2 tsp ground cumin

1/4 cup extra virgin olive oil Sea-salt flakes and freshly ground

white pepper, to season

1 leek, sliced

2 sticks celery, finely sliced 5cm piece ginger, cut into

fine batons

1 tsp fennel seeds

1 bunch silverbeet leaves

1/2 cup dry sherry

1/2 cup flaked almonds, toasted

STEP 1 Use a sharp knife to cut incisions around the lamb, about 1cm deep. Finely zest and juice oranges. Reserve juice. Combine zest, thyme, half of the garlic, cumin and half of the olive oil. Season generously. Rub onto lamb and set aside for 20 minutes. STEP 2 Tie lamb to a stick and attach to 2 stakes set either side of a coal fire. Cook for 1 hour, turning from time to time and basting occasionally with juice, adding fine sticks and leaves for smoke. Or, preheat oven to 190°C fan-forced (210°C conventional) and roast, basting occasionally, for 1 hour 15 minutes for medium (the lamb won’t have a smoky taste, but will still be delicious).

STEP 3 Meanwhile, cook leek, celery, ginger and fennel seeds in remaining oil in a large frying pan for 5 minutes, until softened. Add silverbeet and remaining garlic cook, until softened. Pour in sherry, season, then add almonds. Serve with carved lamb.