1kg deboned, butterflied
leg of lamb
2T olive oil
2T soya sauce
2T cracked black peppercorns
2T cracked coriander seeds
50–60g rocket leaves, washed and chilled
3 large canned artichoke hearts, drained and sliced
1 bulb fennel or celery heart, sliced
4–6T olive oil
2–3T balsamic vinegar
Preheat the oven to 180°C. Trim the excess fat from the lamb, moisten it with olive oil and soya sauce, then sprinkle over and press in a mix of the peppercorns and seeds.
Open the meat out and place it flat in an oiled roasting pan, fat side up. Roast for 45 minutes. Allow it to cool, and refrigerate before slicing thinly.
Arrange the sliced lamb on a platter or separate plates. Tuck in the rocket leaves, artichoke and fennel or celery slices. Grind some salt and drizzle the olive oil and balsamic vinegar over the top.
Cover with clingfilm and refrigerate until serving. Serves 8
Originally published in HL Food 2014