A SUNDAY LUNCH SHOWSTOPPER
Leg of lamb slowly roasted in the oven until fall-off-the-bone tender – it’s the perfect dish for a weekend family feast. What makes this dish extra tasty is its delicious herb crust that’s baked until golden and crisp – it adds flavour and texture. And with a little help from GLAD, you’ll get the perfect results.
LEG OF LAMB WITH HERB CRUST
Serves 6-8
Use a bone-in cut of meat. Not only does it have a visual wow factor when plated on a serving dish, but it also adds a level of flavour that bone-free cuts can’t rival. 1 leg of lamb
60ml olive oil
Juice of 1 lemon
1 can (410g) tomato puree
500ml lamb stock
Salt and freshly ground black pepper 500g pickled onions
2 whole garlic bulbs
FOR THE HERB CRUST
100g shelled pistachio nuts, chopped 20g mint leaves, finely chopped
100g ciabatta breadcrumbs (blitz the bread in a food processor)
15g Italian parsley, finely chopped 100g (110ml) butter, melted
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
Preheat the oven to 160°C. Put the lamb in a GLAD Oven Roasting
bag and place the bag on a roasting pan (photo 1). Pour the olive oil, lemon juice, tomato puree and stock into the bag and flavour with salt and pepper. Arrange the onions around the meat. Cut off the tops of the garlic bulbs (you should see the tops of the garlic cloves) and add to the roasting bag. Close the bag and roast in the oven for two hours. Remove the lamb from the oven and let it rest on the countertop for 30 minutes (you must do this before adding the crust). While you wait, increase the oven temperature to 180°C and prepare the herb crust.
Place the crust ingredients in a GLAD Zip Seal bag (photo 2) and flavour with salt and pepper. Close the bag and shake it until everything is mixed. After the lamb has rested for 30 minutes, cut open the roasting bag so that you can see the top of the leg of lamb. Pack on the crust in a thick layer, using your fingertips to press it down firmly. Drizzle with extra olive oil and return to the oven for 30 minutes, or until golden brown. Dish the lamb on a serving plate and pour over the pan juices.