Name: Crunchy green olive, rosemary and orange roast lamb
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Yield: 1
Ingredients: 82.50 ml pitted Sicilian olives, finely chopped; 40.00 ml finely chopped fresh rosemary leaves; 2 large garlic cloves, finely chopped; 3 tsp finely grated orange rind; 72.80 gm extra virgin olive oil; 187.50 ml fresh breadcrumbs; 2kg leg of lamb; 1kg baby white potatoes, halved; 6 long red chillies, halved lengthways; 42.00 gm orange juice; 20.00 ml white wine vinegar; 5.90 gm wholegrain mustard; 7.20 gm honey; 120g mixed salad leaves; 1 small red onion, thinly sliced into rounds

Crunchy green olive, rosemary and orange roast lamb

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Prep Time:
35 minutes

Cook Time:
180 minutes

Total Time:
215 minutes

Mouthwatering roast lamb with a crispy coating and a trio of vegetables per serving - a family favorite in the making!

Ingredients:

82.50 ml pitted Sicilian olives, finely chopped
40.00 ml finely chopped fresh rosemary leaves
2 large garlic cloves, finely chopped
3 tsp finely grated orange rind
72.80 gm extra virgin olive oil
187.50 ml fresh breadcrumbs
2kg leg of lamb
1kg baby white potatoes, halved
6 long red chillies, halved lengthways
42.00 gm orange juice
20.00 ml white wine vinegar
5.90 gm wholegrain mustard
7.20 gm honey
120g mixed salad leaves
1 small red onion, thinly sliced into rounds

Instructions:

Preheat your oven to 160C/140C fan-forced and prepare a large roasting pan by lining it with baking paper.
In a bowl, mix together olives, rosemary, garlic, orange rind, half of the oil, breadcrumbs, and season with pepper until well combined.
Prepare the lamb by placing it on a board. Cut deep slices 2cm apart into the lamb. Fill the slices with the breadcrumb mixture. Transfer the lamb to a prepared pan and drizzle with the remaining oil. Season with salt and pepper before roasting for 1 hour.
Place the potatoes around the lamb in the pan, season everything generously. Roast for an additional hour. Turn the potatoes, increase the oven temperature to 200C/180C fan-forced, and continue roasting for another hour. Remember to turn the potatoes and add the chili to the pan halfway through cooking. Let it stand for 15 minutes before serving.
While waiting, prepare the Salad: Combine orange juice, oil, vinegar, mustard, and honey in a jug. Toss salad leaves and onion in a bowl. Drizzle with the dressing and season with salt and pepper. Mix well to combine.
Plate tender lamb with a side of seasoned potatoes, spicy chili, and a fresh mixed salad.

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