Roast Leg of Lamb with Tomatoes
Prep Time: 10 mins + standing
Cook Time: 1 hr 30 mins
Serves: 15 persons
Ingredients:
• 2 lemons
• 1 bunch rosemary
• ½ cup extra virgin olive oil
• 2 bulbs garlic, cut in half horizontally
• 2.5kg leg of lamb
• 500g cocktail truss tomatoes
• 1 pkt cos hearts lettuce, leaves separated, roughly chopped
• ⅓ cup frozen peas, blanched
• 130g Woolworths creamy feta
• 1/2 bunch mint, leaves picked
Method:
1.Preheat oven to 200°C/180°C fan-forced. Zest and juice 1 lemon. Strip leaves off 1 rosemary sprig, then finely chop leaves. Combine with zest, lemon juice and ¼ cup oil in a small bowl.
2.Place remaining rosemary and garlic in centre of a large, deep roasting pan. Place lamb on top and coat with half of the marinade. Season well and cook for 1 hour.
3. Add tomatoes to pan. Drizzle with 1 tbs oil and season well. Cook for a further 30 minutes or until lamb is cooked to your liking and tomatoes are blistered. Remove pan from oven, cover lamb loosely with foil, and allow to rest for 15 minutes.
4. To make pea salad, combine lettuce, peas, feta and mint in a bowl. Drizzle with 2 tbs oil and season. Cut remaining lemon into cheeks. Drizzle remaining marinade over lamb. Serve with lemon cheeks and salad.
