Kate Fay's slow-roasted lamb leg is a delicious way to bring rich flavour and tenderness to your table. Brined to infuse the meat with savoury flavour and create a butter-soft texture, then slow roasted until beautifully tender. Finished with a fresh, vibrant mint salsa, it’s a crowd-pleasing centrepiece perfect for any occasion.
1 lamb leg, bone in, approx.
2kg 6 cloves of garlic, peeled, sliced or smashed
2 stems of rosemary, broken into sprigs
1 large red onion, peeled and sliced
1L Foundation chicken or beef stock
Extra virgin olive oil (EVOO)
Brine
1½ Tbsp black peppercorns
1½ Tbsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
275g soft brown sugar
170g Sal de Añana spring salt
4L water 6 cloves of garlic, sliced or smashed
4 bay leaves
1 sprig fresh thyme
1½ Tbsp La Chinata bittersweet smoked paprika
Mint Salsa
1 bunch mint, leaves picked
½ bunch flat leaf parsley, leaves picked
3 cloves garlic, peeled, roughly chopped
150ml extra virgin olive oil (EVOO)
1½ Tbsp Forvm Chardonnay vinegar
Sal de Añana spring salt
Ground black pepper
To prepare the brine, dry roast the whole spices in a frying pan over a medium heat for 2–3 minutes, or until fragrant. In a large pot bring the sugar, salt and water to the boil, ensuring the sugar and salt have dissolved. Set aside to cool, then add roasted spices and remaining ingredients. Place the lamb leg in a deep container and pour over the brine to cover. Refrigerate and marinate for 5–8 hours.
Preheat oven to 150°C. Remove lamb from the brine and place into a large casserole or deep roasting pan. Cut slits in the meat and insert the garlic and small sprigs of rosemary. Arrange the sliced onion around the lamb and add the stock. Cover with a lid or foil and bake for 4–5 hours, or until very tender and the meat is falling off the bone.
While the lamb is cooking prepare the salsa. Put the herbs, garlic and EVOO into a blender. Blend on high until smooth, transfer to a small bowl and season to taste with salt and pepper. Just before serving, mix in the vinegar, this will prevent the salsa discolouring.
Once the lamb has cooked remove it from the oven and turn the temperature up to 200°C. Uncover the lamb, drizzle with EVO and season with extra salt and pepper. Return lamb to the oven, uncovered, for approximately 15 minutes, or until golden brown and crisp. Serve with mint salsa.
Match with: Akrille Cerasuolo di Vittoria DOCG
Recipe by Kate Fay
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