GREEK LEG OF LAMB WITH ROSE­MARY AND CHICK­PEA SALAD

Recipe Stock­food

House and Leisure Food - - WINTER WARMTH -

for the lamb

2kg leg of lamb, deboned,

fat in­tact salt and milled black pep­per nee­dles of 2 sprigs of rose­mary ½ cup olive oil 2T tomato sauce 1T tomato purée 3T or­ange juice 1T Worces­ter sauce 1T mus­tard 1½T pa­prika 1T ground cumin ground aniseed

for the salad

1T le­mon juice 1T white-wine vine­gar 4T olive oil salt and milled black pep­per ½ cu­cum­ber, peeled, quar­tered

length­ways and sliced 4 toma­toes, cut into

thin wedges 1×400g tin chick­peas,

drained and rinsed 150g feta cheese, diced leaves of 2 mint sprigs,

half chopped

Serves 6-8

Warm the oven to its low­est tem­per­a­ture. Sea­son the meat with salt and ground black pep­per, roll it up and fas­ten with kitchen twine. Score the fat with a sharp knife and in­sert the rose­mary nee­dles. Mix the oil, tomato sauce, tomato purée, or­ange juice, Worces­ter sauce, mus­tard, pa­prika, cumin and a pinch of aniseed. Brown the meat in a hot pan on all sides. Brush the tomato oil mix­ture over the meat and trans­fer to the oven for about 90 min­utes, con­tin­u­ing to brush oc­ca­sion­ally with oil.

Make a vinai­grette by mix­ing the le­mon juice, vine­gar and oil, and sea­son with salt and ground black pep­per. Com­bine the vinai­grette with the cu­cum­ber, toma­toes, chick­peas, feta and mint, and sea­son to taste. Ar­range the salad in a bowl.

Re­move the meat from the oven, re­move the twine, slice, and serve with the re­main­ing spice oil and the salad.

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