- 1 leg of lamb
- 6 cloves garlic, slivered
- Peel of ½ lemon, slivered
- 1 tbsp rosemary leaves
- 3 tbsp sea salt
- 1 tbsp olive oil
- 1 bunch rocket
- 4 corns whole garlic
- 8 slices butternut pumpkin
- 1 red capsicum, sliced into medium slivers
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- black pepper to taste
Preheat oven to 160 degrees.
Rub sea salt over entire surface of lamb.
Make a number of well-distributed incisions in lamb with a small paring knife and insert a sliver each of lemon peel, garlic and rosemary leaf.
Oil a baking dish, place lamb in it and slow roast in the oven for up to three hours, turning regularly for even cooking. Place garlic corns next to lamb for the final hour of cooking.
Remove lamb from oven and rest for 20 minutes.
Grill pumpkin and red capsicum for a few minutes or until just cooked, toss with rocket leaves and dress with balsamic vinegar, lemon juice and black pepper to taste.
Slice lamb and arrange on plates with whole roast garlic corns and rocket salad. Serves 4 to 6
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” J.R.R. Tolkien