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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.... Read more.
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.
To serve: Carve the Lamb, serve with your favourite vegetables & spoon dressing over.
Preparation time includes the marinating
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