ROAST LAMB WITH CAPER BUTTER

INGREDIENTS

3 tablespoons salt
2 tablespoons chopped fresh rosemary
2 tablspoons. finely chopped garlic
1 bone-in leg of lamb
2 tablspoons. olive oil

For the Lamb

2kg leg of lamb
1 tablspoon vegetable oil
1 tablspoon sea salt flakes
100g unsalted butter, softened
3 cloves garlic, roughly chopped
1 tablspoon rosemary
2 tablspoons capers
1 tablespoon pepper

For the mint sauce

a bunch mint, leaves picked
4 tablspoons olive oil
2tablespoons red wine vinegar
2 teaspoons Dijon mustard
a pinch caster sugar
1 shallot, finely chopped

METHOD

Twenty-four to 36 hours before cooking, combine the salt, rosemary, garlic and pepper in a small bowl.

Place the lamb, fat side up, on a work surface. Using a sharp knife, score the fat in a 1-inch diamond pattern (do not cut into the meat). Generously coat the top and sides of the lamb with the salt mixture, working it into the cuts.

Wrap in plastic wrap, place on a rimmed baking sheet and refrigerate.

Unwrap the lamb; wash off the salt mixture. Let it stand at room temperature 1 hour.

Preheat the oven to 200⁰C

Very lightly score the meat with a sharp knife in a criss-cross pattern all over.

Put the butter, garlic and rosemary into a small food processor and whizz until smooth. Add the capers and pulse several times to mix and slightly break up. Rub the caper butter all over the lamb, to coat evenly.

Put the lamb into a shallow roasting tin and cook in the oven for 1 hour, basting with the caper butter halfway through. If you have a digital thermometer, probe the lamb in the thickest part – it should read between 50-55C.

Put the lamb onto a plate, pouring over all of the caper butter and loosely cover with foil to rest for 20 minutes or until it hits a temperature of 60C, before carving.

Meanwhile, to make the mint sauce, put the mint leaves into a food processor and pulse briefly to chop and bruise. Add the olive oil, vinegar, mustard, sugar and a little seasoning, and whizz until smooth. Pour into a serving bowl and stir through the chopped shallot.

Serve with the lamb and caper butter