Ingredients
Serves 6
Roast Spring Lamb with Preserved Lemon and Garlic
1 lamb leg boned and rolled, 2-3 kg
1 preserved lemon, remove skin and finely dice, discard insides
4 cloves of garlic, smashed in a mortar and pestle
Sea salt
6 majool dates, seed removed and diced
Cracked white pepper
1 sprig rosemary, smashed with garlic
3 tbsp good olive oil
Cumin Roasted Potatoes
18 cocktail chat potatoes
3 cloves garlic
2 tbsp cumin seeds – roasted and crushed
1 lemon, juice and zest
Sea salt
Olive oil
Ricotta and Mint Salad
500gm fresh ricotta
Zest of 1 lemon
¼ bunch of lemon thyme
¼ bunch parsley
Sea salt flakes
Cracked white pepper
500mls olive oil
1 clove garlic – pounded and mixed with olive oil
Method
Roast Spring Lamb with Preserved Lemon and Garlic
Lay out lamb leg on a tray skin side down.
Massage with garlic and rosemary. Sprinkle over the remainder of the ingredients.
Drizzle with olive oil
Fold the lamb back into itself and truss or place in a net.
Season the exterior with salt and pepper and place in a pre-heated 200°C oven for 30 minutes.
Cumin Roasted Potatoes
Place a heavy based baking tray in the oven with the lamb.
Place potatoes in a pot of cold salted water and bring to the boil. Boil for 5 minutes and then remove from water. Let potatoes stand for a few minutes to drain any excess water then place in the hot baking tray form the oven.
Drizzle with olive oil and season with sea salt. Put back in the oven until golden brown.
Remove from oven, gently crush each potato with a fork and then add the rest of the ingredients and toss around to absorb all the flavour. Serve.
Ricotta and Mint Salad
Gently break up ricotta into large lumps.
Place in a tray drizzle with oil.
Zest lemons over the ricotta.
Sprinkle the herbs over the ricotta.
Heavily season with salt and pepper.
Gently fold the mixture together.
Leave the ricotta to absorb the oil.