Free Recipe: Slashed Roast Leg of Lamb by Jill Dupleix

Free Recipe: Slashed Roast Leg of Lamb by Jill Dupleix

JillDupleixSLASHED ROAST LEG OF LAMB

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)

INGREDIENTS

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

 

METHOD

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.

TIP

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.

 

To find out more about The Great Australian Cookbook or to purchase a copy click here

 

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        Synopsis

        Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, The Great Australian Cookbook is a celebration of local cuisine.One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love.Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours.With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love, and is set to become a classic.Contributors Include: Adriano Zumbo, Charmaine Solomon, George Calombaris, Kylie Kwong, Maggie Beer, Margaret Fulton, Matt Moran, Monday Morning Cooking Club, Neil Perry, Peter Gilmore, Peter Russell-Clarke And Stephanie Alexander

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        1. Margaret says:

          Hi Jill,

          I found this recipe in a magazine while working in the UK back in 2003 or 2004. After coming back to the USA, I have been making it for Easter for many years. It is the best tasting lamb recipe ever. It is crispy on the outside, juicy on the inside. I usually double the recipe for the stuffing and use panko in place of the soft fresh bread crumbs, sprinkle it with a little more olive oil and roast it for a longer time. My family loves it. The leftovers also freeze well. No complaints here. Thanks for sharing it with the world :).