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Spring lamb with whipped fetta & roast capsicum panzanella
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Prep Time:
30 minutes
Cook Time:
330 minutes
Total Time:
360 minutes
Savor succulent lamb roast with spring salad, whipped feta, and ample leftovers for future feasts!
Ingredients:
  • 6 mixed capsicums (we used red and yellow)
  • 150ml light flavour extra virgin olive oil
  • 1 large (about 2.8kg) leg of lamb
  • 4 anchovies
  • 2 garlic cloves, quartered, plus 1 clove, extra
  • 2 brown onions, thickly sliced
  • 1/2 small bunch fresh lemon thyme
  • 185ml (3/4 cup) dry white wine
  • 185ml (3/4 cup) water
  • 200g stale ciabatta bread, torn
  • 200g feta, crumbled
  • 1 lemon, rind finely grated, juiced
  • 30.00 ml white balsamic vinegar
  • 20.00 ml drained baby capers
  • 350g mixed baby tomatoes, halved
  • 2 ripe truss tomatoes, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 250.00 ml fresh basil leaves, torn
Instructions:
  • Preheat the oven to 200°C/180°C fan forced and line 2 baking trays with baking paper. Arrange the capsicums on one tray and drizzle with 1 tablespoon of oil. Roast for 45 minutes, turning occasionally, until charred and tender. Allow to cool, then peel and deseed the capsicums.
  • While the lamb is resting, make 8 deep incisions in the meat. Fill 4 of the incisions with anchovies and the other 4 with garlic quarters. Season generously. In a flameproof roasting pan, heat 1 tablespoon of oil over medium-high heat. Sear the lamb for 10 minutes, turning occasionally until deeply browned. Remove the lamb from the pan and set it aside. Add chopped brown onion and half of the thyme to the pan. Place the lamb back on top and sprinkle with the remaining thyme. Pour in the wine and water. Cover the pan tightly with foil.
  • Lower the oven temperature to 160°C/140°C fan forced. Roast the lamb, brushing with juices twice, for 4 hours and 15 minutes until tender. Uncover and roast for an additional 15 minutes until browned. Let it rest for 15 minutes. Set aside 1/3 cup of pan juices for the risoni salad.
  • Place the bread on the prepared tray and generously drizzle with 2 tablespoons of oil. Season with your favorite seasonings. Roast it on the low oven rack for about 20 minutes, turning halfway through, until it turns nicely crisp. Let it cool down before serving.
  • Prepare the whipped feta by blending 150g of feta cheese, lemon zest, and 1 1/2 tablespoons of lemon juice in a food processor until creamy. While the processor is on, gradually pour in 1 1⁄2 tablespoons of olive oil until fully incorporated. Season to taste and finish with a drizzle of 2 teaspoons of olive oil.
  • Take the additional garlic clove and crush it, then mix it with the vinegar, capers, 2 teaspoons of lemon juice, and the rest of the oil in a bowl. Season with your preferred seasoning. Tear the capsicum into pieces and save half for the tart. Combine the tomato, red onion, capsicum, basil, bread, and the prepared dressing in a bowl. Serve the lamb dish (set aside 300g for the risoni salad - check related recipe) with the salad, whipped feta, and the remaining feta on top.

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