Leg of Lamb Roast

with easy salsa recipe

This leg of lamb roast is served with an easy salsa recipe made with olives, cashews, feta and spices. This takes it out of the realm of ordinary leg of lamb recipes. It cooks at a low heat and so timing is not critical. Leftover lamb could be used for Lamb Salad with couscous. See other Lamb Recipes.

Ingredients:

Easy Salsa Recipe

Method:

1. Preheat the oven to 315° F / 160° C.
2. Skin the majority of the fat off the lamb.
3. Slice the garlic into thin slivers. Then, with a very small knife, cut deep slits all over the leg of lamb. Each time you make an incision in the lamb, pop a sliver of garlic into the slit.
4. Mix together the orange juice and honey.
5. Place the leg of lamb in the casserole dish. Pour over the orange juice.
6. Place a lid on the casserole pan. Bake at a moderately slow heat for about 4 - 5 hours. The beauty of this dish is that the timing is not critical. It is difficult to overcook it.
7. When the lamb is ready, remove it from the oven. Place the joint on a carving board and pull the meat off the bone. You will find that although the meat has a pinkish tinge, it will be meltingly succulent.
8. Pour the juices into a large jug and place in the freezer for about 5 minutes. This will allow the fat to rise to the surface. Skim the fat off the top and return the juices to the pan. Allow to heat through, but avoid letting the lamb cook further or else it will loose its pink tinge.
9. Serve this leg of lamb roast with the olive, cashew and feta salsa.

Olive, nut and feta salsa.

10. Mix together the olives, cashew nuts, feta, cumin seeds, cinnamon and parsley.

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