Sensational dinner for 4, or great as an addition to a BBQ.
INGREDIENTS
1.5kg shoulder or leg of lamb Butterflied
2 brown onions, quartered
2 bunches of rosemary
4 tbsp olive oil
2 cloves of garlic cut in half through the middle
Cracked Pepper
Salsa Verde
1½-2 cloves garlic, peeled
1 small handful capers
6 anchovy fillets
1 bunch flat-leaf parsley
1 bunch fresh basil,
½ bunch fresh mint,
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
sea salt and freshly ground black pepper
Blend well and chill until 1 hour before serving
1 – 2 lemons quartered, to serve
Method
The lovely Butchers at the meat barn will do all the hard work for you and prepare the butterflied lamb. Rub the lamb with the Oil, and cracked pepper and place on a bed of the Rosemary, Onion and garlic.
Roast in the Oven for 6-7hrs on 110. After four hours I like to plash a little white wine around the dish to add flavor and keep moist. Time will vary with this dish depending on fat depth on your cut of meat.
Remove from oven and pace the lamb on a pre warmed serving platter. Let rest for 10 minutes before pouring over the Salsa Verde and Crumbled Feta
Enjoy this simple yet sensational dish winter warming vegetables or a lovely Rocket and Roast Vegetable Salad.