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ADELAIDE CENTRAL MARKET: ROAST LEG OF LAMB WITH QUINCE

SERVES
6
COOK TIME
2 hours
PREP TIME
20 mins
DIFFICULTY
Easy

INGREDIENTS

2 kg lamb
2 tbsp rosemary chopped
3 cloves garlic crushed
2 tbsp baby capers drained
50 g quince paste chopped
2/3 cup (50g) fresh breadcrumbs
1/4 cup (60ml) extra virgin olive oil
Sea salt and freshly ground black pepper
6 small sprigs rosemary extra

Mint salsa verde
1 clove garlic crushed
1 tbsp baby capers drained
1/4 cup baby cornichons
1/3 cup mint leaves
1/4 cup parsley leaves
Sea salt and freshly ground black pepper
2 tbsp lemon juice
1/4 cup extra virgin olive oil

METHOD

Preheat the oven to 180°C (160°C fan-forced).
Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.
In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.
Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.
Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.
For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped.

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