Simple yet stunning, perfect for a lazy summer afternoon. Jill Dupleix’s slashed roast leg of lamb is from the gorgeous new book, The Great Australian Cookbook
Servings: 6 | Prep Time: 15 mins | Cook Time: 1 hour 20 mins | Skill Level: 1 (Easy)
3 tbsp roughly chopped parsley and/or mint
2 anchovies in oil, chopped
3 cloves garlic, crushed
2 tbsp salted capers, rinsed
1 tbsp coarsely grated lemon rind
80 g soft fresh breadcrumbs
3 tbsp extra virgin olive oil, plus extra for drizzling
1 leg of lamb, approx. 2 kg
cress or rocket leaves for serving
1 lemon, quartered
Pre-heat the oven to 220°C.
Combine the parsley, mint, anchovies, garlic, capers, lemon rind and breadcrumbs in a bowl. Add the olive oil and squish the mixture into a soft mushy paste with your hands.
Holding the leg of lamb with its meatiest side on top, cut right through the meat, almost to the bone, at 2 cm intervals. Push the stuffing down between each lamb ‘steak’, re-shape the meat and tie with kitchen string. Place in a large roasting pan.
Drizzle a little extra olive oil over and bake for 20 minutes. Reduce the heat to
200°C and bake for 1 hour more, then leave to rest for 10 minutes.
Remove the string and carve, parallel to the bone, to form chunky fingers of crisp skin and meat.
Arrange on warm plates, drizzle with the juices from the roasting pan and scatter with cress or rocket. Serve with lemon wedges.
Don’t be scared to slash the lamb meat to the bone. Once stuffed with lemony breadcrumbs, you can tie it all back together again and roast it as normal.