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roast lamb with garlic and rosemary recipe

ADELAIDE CENTRAL MARKET ROAST LEG OF LAMB WITH GARLIC, ROSEMARY, CAPERS

If you’re celebrating Australia Day with a big cook up, what could be more ‘Strayan than Roast Lamb? Nothing, that’s what!

The team at the Adelaide Central Market have hooked us up with the most mouth watering roast lamb recipe just in time for Aussie Day celebrations!

Australia Day Roast Lamb Recipe

Serves: 6
Preparation Time: 20 minutes
Cooking Time: 2 hours

Ingredients

2kg leg of lamb
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
3 cloves garlic, crushed
2 tablespoons baby capers, drained
50g 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 tablespoon baby capers, drained
¼ cup baby cornichons
1/3 cup mint leaves
¼ cup parsley leaves
Salt and freshly ground black pepper
2 tablespoons lemon juice
¼ 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 ingredients together in a food processor, pulsing until finely chopped.

Remove lamb from roasting tin, lightly cover with foil and leave to rest for 10 minutes.

Remove string from the rested lamb and carve across the leg, parallel to the bone. Serve with mint salsa verde.

*NOTE: to calculate cooking time for lamb
medium = 25 minutes per 500g + 25 minutes
well done = 30 minutes per 500g + 30 minutes

 

For more great recipes from the Adelaide Central Market:

adelaidecentralmarket.com.au/recipes

Shop local

Shop local and find your pantry essentials and fresh produce at the Adelaide Central Market.

Open Tuesday – Saturday. Please check with your favourite trader if you are visiting, as stall trading hours may be subject to change.

TRADING HOURS

Tuesday 7.00am – 5.30pm
Wednesday* 9.00am – 5.30pm*
Thursday 9.00am – 5.30pm
Friday 7.00am – 9.00pm
Saturday 7.00am – 3.00pm

Closed Sunday and Monday | *Selected stalls open

adelaidecentralmarket.com.au
@adelcentralmarket 

 

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