This recipe works just as well for a shoulder or even lamb chops – just increase or decrease the cooking time accordingly.
1.5-2kg leg of lamb, H bone removed
1 teaspoon salt
4 red onions, peeled and quartered
4 large carrots, peeled and halved (these are for the puree – see below)
6 garlic cloves
3-4 lengths of orange peel
2 cups vegetable or chicken stock
3 tablespoons apple cider vinegar or red wine vinegar
10cm sprig of fresh rosemary
¼ cup pine nuts
¼ cup currants, soaked in warm water until plump
Carrot & capsicum
2 roasted red capsicums (I used store-bought ones from a jar)
2 tablespoons red wine vinegar
Salt and pepper to season
Carrots from the roasting dish (see above)
1. Preheat oven to 220°C. Pat the skin of the lamb dry and salt well.
2. Scatter onions, carrots, garlic and orange peel in a roasting dish and place lamb leg on top. Drizzle stock and vinegar into the dish and add the rosemary. Cover and seal well with a double layer of foil. Roast for 30 minutes then reduce heat to 180°C and cook for a further 1 hour. Uncover (mind the steam!), remove the carrots and skim fat off the pan juices. Add the pine nuts and currants, leave uncovered and cook for a further 15-20 minutes at 220°C or until skin is crispy and beautifully browned.
3. Place the carrots in a food processor or blender with the other puree ingredients and blend until smooth.
4. Serve slices of warm lamb with spoonfuls of soft onions, garlic, pine nuts, currants and pan juices, with the carrot and capsicum puree on the side. Delish!
Ask your butcher, whether independent or supermarket, to remove the H bone from the lamb leg – it makes
it so much easier to carve later.