Roast lamb became the traditional main course of the Pope’s Easter dinner during the middle ages, and it is still customarily served on Easter Sunday in many European countries.
Roughly chop over herbs and garlic.
Put herbs, stems and all, garlic, a little oil and lemon zest, pepper and salt in mortar and pestle and pulverize.
Add almond meal then transfer to a bowl and add the rest of the oil and lemon juice.
Mix, and massage into the leg of lamb.
Leave at room temperature prior to cooking to marinate for at least an hour.
Preheat oven over 230°c and cook for 25 minutes to brown
(or throw on barbeque to seal). Reduce the heat to 180°c and cook for 20-30 minutes.
Remove from oven and leave to rest for 20 minutes before carving.
Hot Fetta Dressing:
250 g of Meredith fetta drained from its marinade. Meredith fetta is my favourite, but you can use another brand if you like.
Mix vinegar, lemon juice, olive oil, mustard and seasonings to make a dressing and then warm in small frypan.
Pull off and pull off heat and add fetta and oregano leaves and spoon over hot meat.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Do try to bone the lamb yourself; it’s really not that hard and it doesn’t matter too much if you hack up the meat a little.
If you don’t feel confident, or simply don’t have the time, then ask your butcher to tunnel bone a 2kg leg of lamb for you.
Once the bone is out you need to score the fat with a sharp knife making slashes all over so you can rub the yummy marinade inside and out. Marinate for 1 – 2 hours or overnight if possible.
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