- 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 fresh thyme
- Maldon sea salt and ground black pepper, to serve
- 1 - 1.2 kg deboned and rolled leg of lamb
Preheat the oven to 190ºC. Oil and season the lamb. Smear with garlic. Place in a roasting pan, tucking the herbs underneath.
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: 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.
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: 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
The new smaller-sized lamb cuts from Woolworths make an aff ordable weekday roast. If you choose not to eat meat, bake a pile of sliced feta interleaved with sprigs of oregano and moistened with olive oil. Either option is distinctly Mediterranean – always great holiday food.