Herb & Garlic Crusted Lamb

SERVES 10-12 | 20 MINS PREP | 1HR 45MINS COOK TIME

INGREDIENTS

2kg lamb leg, bone in

• 2 garlic heads
• 1 cup water

Herb Crust

• 1 cup chopped fresh parsley
• 1 cup mint leaves, chopped
• ¼ cup fresh rosemary, chopped
• ¼ cup breadcrumbs
• 4 garlic cloves, grated
• 1 tsp salt and pepper
• Grated zest of 1 lemon
• 2 Tbsp olive oil
• ¼ cup capers, chopped

To Serve

• Mashed potatoes
• Green Beans
• Peas

METHOD

Preheat the oven to 180°C. Line a large roasting dish with baking paper.

Place the lamb into the dish. Cut the heads of garlic in half and place around the lamb.

Season the lamb, and add the water. Cover the lamb tightly with tinfoil and place it into the oven for 1 hour.

To make the crust, blitz the parsley, mint, rosemary, breadcrumbs, garlic, salt, pepper, zest, oil and capers in a kitchen processor until all combined.

Remove the lamb from the oven and smother over the paste. Return uncovered for a further 45 minutes or done to your liking.

Remove from the oven and allow to rest for 15 minutes before carving.

Serve with mashed potato, green beans and peas.

Recipe and image thanks to recipes.co.nz