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Lindsay "Mama" O'Neill Easter Aussie Leg of Lamb
- Prep time 30Min
- Cook time 30Min
- Technique Grill, Braise
- Meat Lamb
- Cut Leg
- Serves 4
Grilled and braised Mediterranean leg of Aussie lamb with roasted potatoes, blistered tomatoes and a coconut avocado tzatziki
Ingredients
Marinade/Rub:
-
¼ cup olive oil
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3 shallots
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2 lemons (rind and juice)
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6 cloves of garlic
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2 tbsp pink Himalayan salt
-
1 tbsp cumin
-
1 tsp pepper
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1 tsp coriander
Braising liquid:
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½ of the marinade
-
4 cups veggie broth
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4 cups wine
Lamb:
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2.7 kg Australian leg of lamb trimmed and tied
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1 tbsp cumin seeds
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2 cinnamon sticks
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5 sprigs fresh rosemary
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2.2 kg organic gold boiler potatoes
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1 package Campari tomatoes
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5 cloves of garlic
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Olive oil
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Parchment-lined aluminium foil
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Salt & pepper
Tzaziki:
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1 ripe avocado
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1 lemon juice
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170 g (2 containers) coconut yoghurt, plain
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½ Kirby cucumber (small), seeded and chopped
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3-4 tbsp fresh dill OR mint, washed and thick stems removed
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1 tsp salt
-
1 tsp garlic powder
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½ tsp pepper
Method
To prep:
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Use ½ of the marinade to rub on the lamb (score thick fat areas first).
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Leave out at room temperature for 1 hour with the marinade/rub.
For the lamb:
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Grill lamb on high heat to sear – 5 minutes per side.
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Preheat the oven to 300°C. Heat the roasting pan over the stove.
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Drizzle with olive oil and toast cumin seeds until they pop.
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Add in garlic, 2 cinnamon sticks, and move to the outer edges.
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Place the lamb, fat side up, in the roasting pan.
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Pour in braising liquid, add sprigs of rosemary, and bring to a boil.
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Remove from heat and cover tightly with parchment-lined aluminium foil.
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Place in the oven for 4 hours.
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Wash tomatoes and leave them whole. Rinse potatoes and cut in half.
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In a large bowl, toss with oil and salt and pepper.
For tzaziki:
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Blend together necessary ingredients.
Finish cooking:
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At the 4-hour mark, flip the lamb leg.
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Remove any burnt rosemary, and add potatoes and tomatoes to the pan.
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Cover and cook for 45-60 more minutes, until tomatoes are blistered and potatoes are cooked.
To serve:
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Transfer lamb to a platter, then surround with potatoes and tomatoes using a slotted spoon.
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Strain juice from the pan into a small pot and simmer over low heat until reduced, about 6-7 minutes.
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Spoon the reduced sauce over the lamb. Garnish the platter with dill.
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Slice or pull lamb and serve over tomatoes and potatoes with tzatziki sauce.
