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

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.

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  • 1.

    Once the bone has been removed, place the Lamb in a roasting tray. Score the fat.

  • 2.

    Strip the herbs from their stem & put in a mortar & pestle with the oil, lemon zest, salt & pepper.

  • 3.

    Pulverise to a paste, transfer to a bowl, add the almond meal & lemon juice. Mix well.

  • 4.

    Rub the paste into the Lamb, both inside and out.

  • 5.

    Allow to marinate for 2 hours.

  • 6.

    To cook, allow the meat to be at room temperature before cooking.

  • 7.

    Preheat oven to 230'C. Cook for 25 minutes, a crust will form.

  • 8.

    Reduce heat to 180'C & cook for a further 25-30 minutes.

  • 9.

    Remove from the oven & allow to rest for 20 minutes.

  • 10.

    Meat should be medium-rare.

  • 11.

    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.


To serve: Carve the Lamb, serve with your favourite vegetables & spoon dressing over.

Preparation time includes the marinating

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roast Leg of Lamb with an Almond Herb Crust & Hot Fetta Dressing.


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