Deboned leg of lamb

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Deboned leg of lamb Foto’s: Micky Hoyle Galery

The oil keeps the meat juicy, especially since it's served cold.

(10 to 12 portions)

  • 2 deboned legs of lamb (1 kg each)
  • 125 ml olive oil
  • salt and freshly ground black pepper to taste
  • 3 cloves of garlic, crushed
  • 60 ml lemon juice
  • 30 g fresh basil, finely chopped

Heat oven to 180°C. Place the meat in an oven roasting dish and pour olive oil over meat. season with salt and pepper. Rub with garlic and pour lemon juice over meat. Spread with chopped basil. Bake for 40 minutes. Heat grill and grill meat for 15 minutes. Remove from oven and allow to cool. Serve with herb sauce.

Herb sauce:

  • 1 clove of garlic
  • 60 ml capers
  • 30 g Italian parsley
  • 10 g mint
  • 40 g watercress
  • 90 ml olive oil
  • juice and zest of half a lemon
  • salt and freshly ground black pepper to taste

Place garlic, capers, parsley, mint, watercress and olive oil in food processor. Mix until smooth. Spoon into bowl and add lemon juice and zest. Season with salt and pepper.

  • Assistent Melissa Pecoraro

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