Spring Roast Leg Of Lamb With Fennel And Orange Salad

COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
6-8 6-8
Spring Roast Leg Of Lamb With Fennel And Orange Salad
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

For the lamb:
  • 1.5kg leg of lamb
  • 4 tablespoons olive oil
  • 2 tablespoons chermoula spice
  • 6 garlic cloves
  • Juice and zest of 1 – 2 lemons
  • 1-2 cups chicken or vegetable stock
  • 3 sprigs rosemary
  • Sea salt and freshly ground black pepper
For the chickpeas:
  • 1 tablespoon olive oil 2 garlic cloves, sliced
  • 1 x 400g canned chickpeas, drained
  • ½ teaspoon smoked Spanish paprika
  • Sea salt and freshly ground black pepper
  • 1 tablespoon lemon juice
For the salad:
  • Micro herbs
  • 2 fennel bulbs, shaved
  • 4 oranges, segmented
  • Extra virgin olive oil
  • Red wine vinegar

  • Method

  • 1
    Preheat the oven to 180°C (160°C fan oven).
  • 2
    Sear the lamb in a hot pan with 2 tablespoons of olive oil for 2 – 3 minutes on each side until golden brown to seal the meat. Remove from the pan and set aside.
  • 3
    Combine the remaining olive oil and chermoula spice to make a loose paste, rub all over the lamb and lightly season. Arrange in a Le Creuset 33cm Signature Roaster, along with the garlic in their skins, the juice and zest of lemons, stock and rosemary. Cook for 1 hour 30 minutes – 2 hours or until lamb is cooked through to your preference. Remove the lamb from the oven and set aside to rest for 20 – 30 minutes.
  • 4
    For the chickpeas, heat 1 tablespoon of olive oil in a pan, add the garlic slices and fry until fragrant and golden. Toss in the chickpeas and remove from the heat. Sprinkle in the smoked Spanish paprika and toss to coat the chickpeas evenly, season with salt and pepper to taste, followed by a squeeze of lemon juice. Add to the lamb roast while it rests.
  • 5
    Serve with a salad of micro herbs, crunchy fennel shavings and vibrant orange segments. Drizzle with olive oil and add a splash of red wine vinegar.