A delicious burst of flavours combine to make this a fabulous dish for any occasion.
How long will it take?
What’s the serving size?
What do I need?
2 garlic cloves, chopped
1 small chilli, deseeded and finely chopped
2 sprigs rosemary
4 sprigs thyme
½ tsp fennel seeds, crushed
Zest and juice of 1 small lemon
1 ½ kg boneless leg of lamb
6 tbsp olive oil
Salt and pepper
For the Sumac Roasted Tomato Salad
500g vine ripened tomatoes
1 ½ tbsp sumac
80g mixed salad leaves
80g marinated mushrooms (from the Deli), drained
2 roasted capsicums (from the Deli), drained
How do I make it?
Combine chilli, garlic, lemon juice and zest, rosemary, thyme, fennel, a pinch of salt and pepper and olive oil in a dish large enough to hold the leg of lamb. Add lamb and coat it with the marinade. Cover and refrigerate for at least two hours, turning occasionally to coat with marinade.
To make the slow-roasted tomatoes, preheat oven to 220C. Cut tomatoes in half and place them face up in a roasting tin. Sprinkle each tomato with sumac, sea salt and a drizzle of oil. Roast for 15 minutes. Reduce temperature to 130C and roast for a further 1 to 1 ½ hours (depending on size of tomatoes) until they are shrivelled but still juicy. Remove from oven.
To cook lamb, heat oven to 200C. Remove lamb from marinade, place in a roasting tin and drizzle coat with the oil. Cook for 35-45 minutes, depending on how well-done you prefer it (a meat thermometer inserted into the thickest part should register 70C).
Remove lamb from oven and wrap in foil to rest for 10 minutes.
Return tomatoes to oven to heat up for 5 minutes
To serve, place salad leaves, roasted tomatoes, roasted capsicum and marinated mushrooms on a serving plate and drizzle with olive oil. Slice lamb and arrange on serving plate.