Roast Lamb with Garbanzos
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
8
- For the lamb
- 71 ozs Leg of lamb (boned, ready to cook, with fat)
- 2 sprigs rosemary (needles removed)
- ½ cup olive oil
- 2 Tbsps tomato Ketchup
- 1 Tbsp tomato puree
- 3 Tbsps Orange juice
- 1 Tbsp Worcestershire sauce
- 1 tsp Mustard
- 1 ½ Tbsps paprika
- 1 tsp ground Cumin
- ground Anise seed
- For the salad
- 1 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 4 Tbsps olive oil
- ½ Cucumber (peeled, quartered lengthways and sliced)
- 4 Tomatoes (cut into thin wedges)
- 2 cups canned chickpeas (drained and rinsed)
- 1 cup Feta (diced)
- 2 sprigs mint (leaves removed, half chopped)
Preparation steps
1.
Season the meat with salt and ground black pepper, roll it up and fasten with kitchen twine. Score the fat with a sharp knife and insert the rosemary needles.
2.
Mix together the oil, ketchup, tomato puree, orange juice, Worcester sauce, mustard, paprika, cumin and a pinch of aniseed.
3.
Heat the oven to 150°C (130° fan) | 300F | gas 2.
4.
Fry the meat in a hot pan on all sides. Brush with the tomato oil and transfer to the oven for around 90-100 min. Continue to brush occasionally with oil.
5.
Mix together the lemon juice, vinegar and oil and season with salt and ground black pepper. Mix with all the salad ingredients and season to taste. Arrange the salad in a bowl.
6.
Remove the meat from the oven, take off the twine, slice and serve with the remaining spice oil.
