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Roast Leg of Lamb with an Almond Herb Crust & Hot Fetta Dressing

Recipe submitted by ChefBenjaminSmith

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This is a great twist to a lamb roast. If you have time, try & bone the lamb yourself, you will have fun! If not, just ask your butcher to tunnel-bone the leg for you.

I cooked the Lamb with some crispy roast potatoes & green beans.

Serves 4 to 6

Ingredients

For the lamb
1 leg of lamb 2kg (tunnel-boned)
2 lemons, zest & juice
2 sprigs rosemary
1 bunch oregano
8 garlic cloves
4 tbsp sea salt flakes
4 tbsp pepper corns
150g almond meal
150ml extra virgin olive oil
1 tbsp dijon mustard
For the dressing
100g fetta
2 sprigs oregano
60ml red wine vinegar
1/2 lemon, juice
125ml extra virgin olive oil
1 tbps dijon mustard
salt & pepper

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Method

Once the bone has been removed, place the Lamb in a roasting tray. Score the fat.
Strip the herbs from their stem & put in a mortar & pestle with the oil, lemon zest, salt & pepper.
Pulverise to a paste, transfer to a bowl, add the almond meal & lemon juice. Mix well.
Rub the paste into the Lamb, both inside and out.
Allow to marinate for 2 hours.
To cook, allow the meat to be at room temperature before cooking.
Preheat oven to 230'C. Cook for 25 minutes, a crust will form.
Reduce heat to 180'C & cook for a further 25-30 minutes.
Remove from the oven & allow to rest for 20 minutes.
Meat should be medium-rare.
While the meat is resting, make the dressing. Combine the vinegar, oil, lemon juice, mustard, salt & pepper & warm in a pan. Once warmed, turn off heat & add the fetta & oregano.