food, Recipes

Greek Leg of Lamb



for the lamb 2kg leg of lamb, deboned, fat intact salt and milled black pepper needles of 2 sprigs of rosemary ½ cup olive oil 2T tomato sauce 1T tomato purée 3T orange juice 1T Worcester sauce 1t mustard 1½T paprika 1t ground cumin ground aniseed for the salad 1T lemon juice 1T white-wine vinegar 4T olive oil salt and milled black pepper ½ cucumber, peeled, quartered lengthways and sliced 4 tomatoes, cut into thin wedges 1×400g tin chickpeas, drained and rinsed 150g feta cheese, diced leaves of 2 mint sprigs, half chopped


Warm the oven to its lowest temperature. Season the meat with salt and ground black pepper, roll it up and fasten with kitchen twine. Score the fat with a sharp knife and insert the rosemary needles. Mix the oil, tomato sauce, tomato purée, orange juice, Worcester sauce, mustard, paprika, cumin and a pinch of aniseed. Brown the meat in a hot pan on all sides. Brush the tomato oil mixture over the meat and transfer to the oven for about 90 minutes, continuing to brush occasionally with oil. For the salad, make a vinaigrette by mixing the lemon juice, vinegar and oil, and season with salt and ground black pepper. Combine the vinaigrette with the cucumber, tomatoes, chickpeas, feta and mint, and season to taste. Arrange the salad in a bowl. Remove the meat from the oven, remove the twine, slice, and serve with the remaining spice oil and the salad. SERVES 6 - 8