ver lamb to coat. Transfer to a roasting pan and roast for
Mix all seasoning ingredients well and ensure the entire lamb leg is well-coated with the entire mixture.
Marinate overnight and bake for 2 hours at 180C (according to preference).
Salt and pepper lamb leg steak.
Grill or broil (approx).
Prepare sauce: Saute sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
Lower heat to low.
Add diced parts of chevre.
Continue stirring mixture until cheese is integrated.
After cheese is fully incorporated into sauce add capers and maple syrup.
Stir through.
Serve (I like garlic smashed potatoes and broccoli).
n all sides of the lamb leg. Refrigerate & marinade overnight.
The
ried herbs then brush over lamb. Heat a Dutch oven over
eaty side (only) of butterflied lamb leg.
Sprinkle with salt and
hopped herbs. Open up the lamb and spread the mixture down
Trim any excess fat from lamb.
Make 1/2 inch (
egrees C).
Season the lamb leg to taste with salt and
1. For the lamb: Adjust oven rack to lower-
small bowl. Rub into lamb, cover and chill for 3
ven to 350\u00b0F. Brush lamb with 2 tbsp oil, sprinkle
Preheat the oven to 350F, lightly oil a shallow roasting pan.
In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
Blend until almost pureed.
Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
Let it rest for 10 minutes before carving.
Make deep cuts in the lamb to the bone at 1
nife into the rump roast (or leg of lamb).
Each cut about
ven to 400\u00b0F. Wipe lamb with paper towel; rub with
Combine garlic, lemon juice, thyme, mustard powder and olive oil. Add lamb and turn to coat. Cover and chill for 3 hours or overnight.
Preheat oven to 350\u00b0F. Oil a large Dutch oven and place over medium heat. Cook lamb until browned all over. Transfer to oven and roast for 30 mins, or until cooked to your liking. Cover with foil and let rest for 10 mins.
Garnish with thyme sprigs and lemon wedges.
small bowl.
Place lamb in a large roasting pan
Preheat the grill to high. Place the lamb leg steaks on a foil lined grill pan. Mix the chutney and mustard. Brush half over the lamb. Grill for 8 mins. Turn and brush with the remaining mustard mixture. Grill for a further 8 mins until cooked through.
To make the salsa, mix the mango, onion, cilantro, vinegar and oil. Transfer steaks to serving plates. Serve with the salsa and potatoes.
he ingrediants and marinate the lamb leg steaks (large chops will work