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Leg of Lamb with Sumac Roasted Tomato Salad
SERVES: 6 • TOTAL TIME: 3 HOURS
Ingredients:
2 garlic cloves, chopped
1 small chilli, deseeded and finely chopped
2 sprigs rosemary
4 sprigs thyme
½ tsp fennel seeds, crushed
Zest and juice of 1 small lemon
1 ½ kg boneless leg of lamb
6 tbsp olive oil
Salt and pepper
For the Sumac Roasted Tomato Salad:
500 g vine ripened tomatoes
1 ½ tbsp sumac
Olive oil
Sea salt
To Serve:
80 g mixed salad leaves
80 g marinated mushrooms, drained
2 roasted capsicums, drained
Directions:
Combine chilli, garlic, lemon juice and zest, rosemary, thyme, fennel, a pinch of salt and pepper and olive oil in a dish large enough to hold the leg of lamb.
Add lamb and coat it with the marinade. Cover and refrigerate for at least two hours, turning occasionally to coat with marinade.
To make the slow-roasted tomatoes, preheat oven to 220ºC.
Cut tomatoes in half and place them face up in a roasting tin. Sprinkle each tomato with sumac, sea salt and a drizzle of oil.
Roast for 15 minutes. Reduce temperature to 130ºC and roast for a further 1 to 1 ½ hours (depending on size of tomatoes) until they are shrivelled but still juicy. Remove from oven.
To cook lamb, heat oven to 200ºC. Remove lamb from marinade, place in a roasting tin and drizzle coat with the oil. Cook for 35-45 minutes, depending on how well-done you prefer it (a meat thermometer inserted into the thickest part should register 70ºC).
Remove lamb from oven and wrap in foil to rest for 10 minutes.
Return tomatoes to oven to heat up for 5 minutes
To serve, place salad leaves, roasted tomatoes, roasted capsicum and marinated mushrooms on a serving plate and drizzle with olive oil. Slice lamb and arrange on serving plate.