TASTE's best lamb recipes

Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Rolled leg of lamb with vegetable bake

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes to 1 hour

Ingredients

Olive oil
2-3 cloves garlic, crushed
fresh oregano and rosemary sprigs
wild rocket, to serve

For the vegetable bake:

1 onion, chopped
Olive oil
3 cloves garlic, crushed
3 large red, yellow or orange sweet peppers, thickly sliced
1 small brinjal, chopped
250 g baby marrows, thickly sliced
1 x 140 g can crushed tomatoes
½ cup Italian vegetable stock
a few sprigs of fresh thyme
Maldon sea salt and ground black pepper, to serve
1 - 1.2 kg deboned and rolled leg of lamb

Method

1. Preheat the oven to 190ºC. Oil and season the lamb. Smear with garlic. Place in a roasting pan, tucking the herbs underneath.

2. Roast in the centre of the oven for 45 minutes to 1 hour or until nicely browned and tender. Wrap in foil and leave to rest for 5 to 10 minutes before slicing.

To make the vegetable bake:

3. Preheat the oven to 190ºC. On the stovetop and in a large ovenproof pan, soften the onion in 30 to 45ml (2 to 3T) heated oil. Stir in the garlic, and then the sweet pepper, brinjal and baby marrow.

4. Cook gently for about 10 minutes. Add the tomato, stock, thyme and seasoning. Turn into an oiled baking dish. Drizzle with olive oil and bake for about half an hour or until very tender.

To serve:

5. Serve the lamb moistened with the pan juices, with a liberal handful of wild rocket and a good helping of vegetable bake.

Per serving: 2392kJ, 33g protein, 40.5g fat, 7.4g carbs

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Rolled leg of lamb with vegetable bake

Ingredients

Method