When it comes to roasting an expensive leg of lamb I tend to be quite stuck in my ways. The recipe I love and always turn to is Jamie Oliver’s four-hour shoulder of lamb from his book ‘Jamie At Home’, and it’s perfect in its simplicity. Other than the delicious flavour of rosemary and garlic, which is excellent with lamb, it’s the method that I am particularly fond of. Whether you roast a shoulder or a leg, the outcome is the most succulent fall-off the bone meat imaginable. It also requires so little effort it literally cooks itself.
This is Easter I decided to cook a stunning leg of Karoo lamb that I had in freezer and I also decided for the first time ever to tweak the recipe slightly. I added lemon and a light layer of harissa paste to the lamb along with the rosemary and garlic. I also kept the temperature at its hottest for 5 minutes before turning it down. Jamie turns it down immediately after putting the lamb in. I had a large joint and I wanted to ensure it was well sealed.
To add to my Easter feast I made my cauliflower ‘couscous’ to which I added a smattering of chilli, finely chopped coriander and preserved lemon. I roasted halved fingerling new potatoes with thyme until golden and crispy.
I char grilled wedges of aubergine before finishing them off in the oven at 200C for a quick roast, and grilled slices of zucchini for the salad.
The inspiration for the salad I made with a delicious wedge Brie cheese comes from Camilla Comins from the Restaurant at Overgaauw. We had it at our last lunch there. She made her fabulous version with roasted aubergine and Brie on a bed of mixed leaves – which sadly aren’t available to purchase retail. I loved the combination. I added cherry and rosa tomatoes and mixed leaves with basil and served it with my favourite vinaigrette.
I can hardly believe Easter has been and gone and I do hope you had a good one if you take a break. I also can’t believe I’m making plans for the middle of the year. My next two months are going to be crazy busy, but I am still hoping to keep the recipes flowing here.
**PS ~ Im adding this in after the fact because a friend made this lamb last night at a dinner party I attended and the lemons imparted a very bitter note to the sauce at the end. I was rather disappointed in this because we loved the lemon flavour in my recipe. I can only think that the lemons were a little under ripe. So a word of caution, use very ripe sweeter lemons. Meyer if you can, or omit them completely.
I look forward to connecting with you again in the future.