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Roasted Leg of Lamb


For 8 servings:

1pc leg of lamb, bone-less, butterfiled

For the marinade
8 cloves garlic
1 teaspoon sea salt 
1 sprig rosemary
5 sprigs thyme
20 ml olive oil 

For the salad
1/2 bunch basil
4 ripe tomatoes, diced
2 shallots, diced
10 Kalamata olives, diced
1 large fennel, shaved
1 teaspoon capers
6 anchovy fillets, diced
Extra virgin olive oil

Cooking Method

For the meat
  1. Combine all the ingredients for the marinade in a mortar and pestle and crush. Rub the marinade in the centre of the lamb leg, then tie with some kitchen string.
  2. Allow to marinate for 24hrs.
  3. Rub with some salt and pepper and place the marinated lamb in a pre-heated oven at 120°C and cook for 2 hours, or until desired doneness. Allow meat to rest before carving.
For the salad
  1. While the meat is resting, combine all the salad ingredients.
  2. Slice the lamb onto a large serving dish and serve with salad.


Recipe by Chef Peter Rollinson & De Dietrich 

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