Pucker up lemon roast lamb

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How to make Pucker up lemon roast lamb

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 4:15
  • Total Time : 4:45

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1.5kg leg of lamb
  • 1 red onion, cut into wedges
  • 1 bulb garlic, halved crossways
  • 2 lemons, quartered
  • 1/2 cup dry white wine
  • 3/4 cup Massel chicken style liquid stock
  • Large pinch of sugar
  • 2 sprigs fresh rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1/4 cup lemon juice

Dill and tomato risoni

  • 2 cups dried risoni
  • 200g tomato medley, halved
  • 200g fetta, crumbled
  • 1/2 cup pitted Sicilian olives, halved
  • 1/3 cup fresh dill sprigs
  • 60g baby rocket

Method

  • Step 1 Heat oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook lamb for 5 minutes each side or until browned. Place onion, garlic and 1/2 the lemon around lamb. Add wine. Simmer for 2 minutes or until reduced by half.
  • Step 2 Add stock, sugar and rosemary to pan. Season with sea salt and cracked black pepper. Bring to the boil. Reduce heat to low. Cover. Simmer for 4 hours, turning lamb every hour. Remove from heat. Drizzle with lemon juice. Set aside for 10 minutes to rest.
  • Step 3 Meanwhile, make dill and tomato risoni. Cook risoni following packet directions. Drain well. Transfer to a large bowl. Add tomato, fetta, olives, dill and rocket. Season with pepper. Toss gently to combine.
  • Step 4 Slice lamb. Serve with risoni, garlic, remaining lemon quarters and a little of the cooking liquid.

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