lemon Archives

Italian recipes

“Vitello” tonnato

15 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

Cheat recipes

Cheat’s creamy mushroom risotto with lemony kale

Cheat recipes

Strawberry-and-cream cake pie

20–30 minutes

Nut recipes

Pear-and-pecan pudding

30 minutes

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Vegetarian recipes

Baby marrow and fennel salad

35 minutes

Roast lamb with green sauce

Serves 6

Difficulty Easy

Prep Time 40 minutes, plus overnight marinating time

Cooking Time 2 hours

Ingredients

1 cup buttermilk
3 cloves garlic, finely chopped, plus 2 heads for roasting
6 sprigs rosemary, chopped, plus 2 t for roasting
1 lemon, zested and juiced
sea salt and freshly ground black pepper, to taste
1.7–2 kg bone-in free-range leg of lamb
2 T T olive oil
50 g butter
fresh mint, for serving
2 x 60 g punnets Woolworths mixed colour baby Swiss chard blanched
600 g mixed green beans, blanched, for serving

For the green sauce:

3 spring onions
15 g chives
10 g Italian parsley
1 T capers
1 T anchovies
¼ cup olive oil
lemon juice or vinegar, to taste

For the roasting pan dressing:

reserved roasting pan juices
2–3 T sherry vinegar
2–3 cloves garlic, crushed
2 sprigs rosemary
sea salt and freshly ground black pepper, to taste

Method

Combine the buttermilk, garlic, rosemary, lemon zest and juice in a bowl and season to taste. Massage the buttermilk mixture into the lamb and chill overnight.
Preheat the oven to 160°C. Place the lamb in a roasting tray, drizzle with olive oil and roast, basting occasionally with the pan juices, for 1 hour 45 minutes to 1 hour 55 minutes for medium rare, or until cooked to your liking. Remove from the oven and set aside to rest.
To make the green sauce, blanch the spring onions, chives and parsley for 5 seconds in boiling water. Drain and blend with the remaining ingredients to make a vibrant sauce.
To make the roasting-pan dressing, bring the roasting pan juices to a simmer in a small saucepan and reduce slightly. Add the sherry vinegar, garlic, rosemary and season. Spoon the warm dressing over the chard and beans before serving with the lamb, green sauce and mint.

Cook’s note: Tangy buttermilk is a fantastic tenderiser for meat and poultry – pour it over the lamb and let it work its magic overnight.

Cook the lamb for 25 minutes per 500 g for medium.

Browse more slow-roast recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Buttered gnocchi with spring greens

“Vitello” tonnato

Crumbed chicken and pea pesto gyros

Cheat’s creamy mushroom risotto with lemony kale

Strawberry-and-cream cake pie

Pear-and-pecan pudding

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Baby marrow and fennel salad

Lemony green soup with yoghurt, sweet potato fries and dukkah

Chicken-and-paneer butter masala

Crumpled phyllo pork-and-tomato pie

Roast lamb with green sauce

Roast lamb with green sauce

Ingredients

Method