adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pucker-up lemon roast lamb
0 Likes
Prep Time:
30 minutes
Cook Time:
255 minutes
Total Time:
285 minutes
Lemon-infused slow-roasted lamb with dill and tomato risoni.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1.5kg leg of lamb
  • 1 red onion, cut into wedges
  • 1 bulb garlic, halved crossways
  • 2 lemons, quartered
  • 125.00 gm dry white wine
  • 191.25 gm chicken style liquid stock
  • Large pinch of sugar
  • 2 sprigs fresh rosemary
  • 2.40 gm sea salt
  • 1 tsp cracked black pepper
  • 65.63 gm lemon juice
  • 500.00 ml dried risoni
  • 200g tomato medley, halved
  • 200g fetta, crumbled
  • 125.00 ml pitted Sicilian olives, halved
  • 82.50 ml fresh dill sprigs
  • 60g baby rocket
Instructions:
  • 1. In a large heavy-based flameproof casserole dish, heat oil over medium-high heat. Sear lamb for 5 minutes on each side until golden brown. Surround lamb with onion, garlic, and half of the lemon. Pour in wine and simmer for 2 minutes until the liquid is reduced by half.
  • Combine stock, sugar, and rosemary in a pan. Season generously with sea salt and cracked black pepper. Bring to a boil, then reduce heat, cover, and simmer on low for 4 hours, flipping lamb every hour. Remove from heat, drizzle with lemon juice, and let it rest for 10 minutes before serving.
  • Prepare the dill and tomato risoni by cooking the risoni according to the package instructions. After draining well, transfer the risoni to a large bowl and mix in the tomato, fetta, olives, dill, and rocket. Season with pepper and gently toss to combine.
  • Thinly slice the lamb and serve it alongside risoni, garlic, the rest of the lemon quarters, and a drizzle of the flavorful cooking liquid.

Similar Recipes