Roasted Boneless Lamb Leg With Spring Vegetables & Roasted Garlic Aioli
Ingredients Checklist
1.5kg easy carve lamb leg
3 garlic cloves, finely chopped
2 tbsp chopped parsley
1 tbsp chopped oregano
2 tsp sea salt
½ tsp cracked black pepper
5 tbsp olive oil
4 small zucchini, halved
4 white zucchini, halved
1 bunch radish
1 punnet sugar snap peas
Snow pea tendrils, to garnish
AIOLI
1 garlic bulb, halved
1 cup mayonnaise
2 anchovy fillets
Juice of a lemon
Instructions
Preheat oven to 220°C and remove the string from the lamb.
Mix together garlic, herbs, salt, pepper and 2 tablespoon olive oil in a small bowl.
Spread the mixture onto the interior of the lamb, roll back into a cylinder and secure with butchers twine at 2cm intervals.
Rub the rolled lamb with 1 tablespoon olive oil and season with salt and pepper.
Place onto a foil lined oven tray and roast for 15 minutes.
Turn the oven down to 180°C and add the 2 garlic halves for the aioli, cut side down onto the tray.
Roast the lamb for 20 minutes per 500g for medium and allow to rest for 20 minutes.
Meanwhile, place the zucchini, cut side down, radish & sugar snap peas onto a baking paper lined oven tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper and roast for the final 30 minutes.
While the lamb is resting, squeeze out the roasted garlic into a small food processor.
Add remaining aioli ingredients and blitz until smooth.
Carve the lamb into slices and place onto a platter with the zucchini, radish and sugar snap peas.
Serve garnished with snow pea tendrils and aioli on the side.
