Ingredients
Serves 4Lamb Roast
1½ kg easy carve leg of lamb, trimmed of fat
1 tbsp fresh rosemary leaves
1 tbsp oil
2 lemons, cut into large wedges
2 red capsicums, cut into large chunks
2 red onions, quartered
3 zucchini, cut into large chunks
6 yellow squash, halved
Pea and Mint Salad
2 cups frozen peas
5 large chunks of Meredith Dairy marinated fetta
1 cup of puffed corn, toasted, or substitute with 2 tbsp pine nuts or sliced almonds or whatever you fancy, toasted
½ bunch mint leaves, chopped
Zest of one lemon
½ Spanish onion, finely sliced
Salt and pepper
Method
Lamb Roast
Preheat oven to 180°C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary.
Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables.
Remove lamb, cover it loosely and rest it for 15 minutes. Serve with lemon and vegetables.
Pea and Mint Salad
Slice onion and place in a bowl of cold water (to take the bite out of the onion – a little Adam D’Sylva trick!)
Place the peas in a bowl with a splash of water and cover with a plate. Place in microwave on high for 4 minutes or until cooked.
Strain peas then return to bowl. Crush with a fork. Add delicious fetta and some of the oil and crush some more.
Tear or chop mint and add to bowl, along with zest of one lemon and a little juice, if you feel like it!
Drain your onion and add to the bowl.
Finally toast your puffed corn (or nuts or whatever) and sprinkle on top.
This recipe was inspired by a Luke Mangan recipe