LAMB AND AJVAR

SERVES 8

Begin this recipe 2 days ahead.

2.5kg deboned lamb leg

1/4 cup (75g) rock salt

1 tbs smoked paprika

5 cups (1.25L) chicken stock

AJVAR (MAKES 1L)

1kg red capsicums 1kg eggplants

1/4 cup (55g) caster sugar 1 tsp red wine vinegar

Place lamb in a large stock pot.

Add 4L water and the salt and stir to combine. Chill, covered, overnight. For the ajvar, char capsicum and eggplant over a charcoal barbecue or a gas cooktop until black all over. Place in a bowl, cover and stand for 30 minutes to sweat. Peel and discard skin and capsicum seeds, keeping eggplant and capsicum separate and reserving any resting juices. Place eggplant and any resting juices in a food processor and whiz until a fine paste. Add capsicum and pulse a few times (you want capsicum to remain chunky). Transfer to a large frypan. Add sugar and vinegar and cook, stirring constantly, over medium-high heat until thickened. Remove from heat and check seasoning and acidity (acidity helps cut through the lamb’s richness). Set aside until cool, then store in a jar in the fridge until ready to serve. The next morning, pull lamb from the brine and pat dry. Place on a baking tray and chill, uncovered, for 6-8 hours. Remove lamb from fridge and bring to room temperature. Preheat oven to 240°C/220°C fan-forced. Season lamb with smoked paprika and salt flakes. Place on a rack in a baking dish. Roast for 20 minutes. Add enough stock to reach the base of the leg. Cover tightly with foil. Reduce oven to 105°C/85°C fan-forced. Roast overnight for 14 hours. Remove from oven and rest, covered with foil, for at least 2 hours (do not place in the fridge).

Carve leg into 2cm-thick steaks. Brush each steak with some fat from the baking dish. Heat a charcoal or gas barbecue on high. Cook steaks for 1 minute each side or until slightly crisp. Thickly slice steaks and serve immediately with ajvar.

NOTE: Ajvar will keep stored in a jar in the fridge for up to 1 week.