Ingredients

Method

• 1 cup buttermilk
• 3 cloves garlic, finely chopped, plus 2 heads for roasting
• 6 sprigs rosemary, chopped, plus 2 t for roasting
• 1 lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 1.7–2 kg bone-in free-range leg of lamb
• 2 T T olive oil
• 50 g butter
• fresh mint, for serving
• 2 x 60 g punnets Woolworths mixed colour baby Swiss chard blanched
• 600 g mixed green beans, blanched, for serving
For the green sauce:
• 3 spring onions
• 15 g chives
• 10 g Italian parsley
• 1 T capers
• 1 T anchovies
• ¼ cup olive oil
• lemon juice or vinegar, to taste
For the roasting pan dressing:
• reserved roasting pan juices
• 2–3 T sherry vinegar
• 2–3 cloves garlic, crushed
• 2 sprigs rosemary
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Combine the buttermilk, garlic, rosemary, lemon zest and juice in a bowl and season to taste. Massage the buttermilk mixture into the lamb and chill overnight.
2. Preheat the oven to 160°C. Place the lamb in a roasting tray, drizzle with olive oil and roast, basting occasionally with the pan juices, for 1 hour 45 minutes to 1 hour 55 minutes for medium rare, or until cooked to your liking. Remove from the oven and set aside to rest.
3. To make the green sauce, blanch the spring onions, chives and parsley for 5 seconds in boiling water. Drain and blend with the remaining ingredients to make a vibrant sauce.
4. To make the roasting-pan dressing, bring the roasting pan juices to a simmer in a small saucepan and reduce slightly. Add the sherry vinegar, garlic, rosemary and season. Spoon the warm dressing over the chard and beans before serving with the lamb, green sauce and mint.

Cook’s note: Tangy buttermilk is a fantastic tenderiser for meat and poultry – pour it over the lamb and let it work its magic overnight.

Cook the lamb for 25 minutes per 500 g for medium.

Browse more slow-roast recipes here.