Roast Lamb with Green Sauce
Cook Time 1 hour
Servings 4
Ingredients
3 tbsp olive oil
1 x 1.2kg boneless leg of lamb, fat trimmed
4 sprigs of rosemary
2 red capsicums, quartered and seeds removed
1 red onion, cut into quarters
100ml white wine
250ml beef stock
Salt and pepper
Green Sauce
3 sprigs parsley, chopped
3 sprigs of basil, leaves picked
3 sprigs of mint, leaves picked
1 tbsp Dijon
2 tbsp capers
1 clove garlic, minced
1 tbsp red wine vinegar
½ cup extra virgin olive oil, plus extra for drizzling
Zest of ½ lemon
Method
Remove the lamb leg from the fridge 1 hour before cooking. Preheat the oven to 180°C.
Massage a small drizzle of oil over the lamb and season generously with salt and pepper. Place rosemary into a baking dish along with the onion and capsicum. Season and oil and then rest lamb on top. Roast in the oven for 1 hour, adding the wine and stock halfway through. The lamb will be cooked to medium (internal temperature of 65-70°C after resting) or cook it to your liking. Remove and rest for 20 minutes.
For the green sauce, place all the ingredients, including the olive oil, into a small food processor or blender and pulse until finely chopped. Season the sauce with salt and pepper to taste.
Slice the lamb. Serve alongside roasted capsicum and onions, a drizzle of the pan juices and green sauce.
