The best way to cook a leg of lamb! It's simple, tasty and easily done. If you have a barbecue with a roasting lid then you dont need to move away from it. It is equally simple finished in the oven inside.
If you dont feel confident boning out the leg then ask your butcher to do it. Also you can by a boned and rolled leg and just remove the string stocking (which can be washed and kept for later use)
Ingredients 1.8kg lamb leg roast (1.2 kg if boned)
3 Rosemary sprigs
4 Cloves of garlic (crushed)
1/4 cup Lemon olive oil
2 tbsp Balsamic vinegar
Pinch of sea salt
Freshly ground black pepper
1/4 butternut pumpkin
1/2 bunch basil
100 gm Feta cheese
2 Spring onions (sliced)
Salt and pepper
Olive oil and Balsamic glaze (to serve)
To bone the lamb, place the leg skin side down on a board. Locate the bone and slice down through the muscle to the bone then carefully slice the meat away from the bone taking care not to cut all the way through.
Continue around the bone until you're through to the other side. Then return to the top and repeat the process until the bone comes free. I leave the shank on and fight over who gets to eat it.
Place all the other ingredients for the lamb into a bowl, place the lamb in the bowl and toss. Leave to sit for a couple of hours in the marinade.
Meanwhile slice the zucchini, pumpkin and eggplant, place the eggplant into a dish, sprinkle liberally with salt.
After 1/2 an hour wash the eggplant and place all the sliced vegetables in a bowl, season with salt and pepper and toss in a little olive oil to coat.
Turn on the char grill on a hooded barbecue to high, when it heats up place the lamb, skin side down on the grill.
If you dont have a hood, then just chargrill the lamb on the barbecue or griddle pan on the stove and transfer to the oven set at about 180c. for 25 minutes
Place the vegetables on the grill also. Close the lid to keep the heat in.
When they are nicely coloured, turn down the heat to medium and place the vegetables in a heat proof dish and place them in the barbecue or oven to continue to cook.
Turn the lamb again if on the barbecue.
The lamb will take around 40 minutes. With 10 minutes to go pull the vegetables out and prepare the salad.
Place some rocket on the bottom of the serving bowl, then layer some of the vegetables, season with salt and pepper, drizzle over a little olive oil and balsamic glaze.
Add some more rocket, some basil leaves and broken up feta and spring onion. Layer more vegetables and repeat process until all vegetables are used.
When the lamb is cooked place it in a warm spot to rest.
To serve, place on a wooden chopping board and season with salt and pepper and drizzle with a little more olive oil.
Carving in front of your family and or guests is a great little touch.