Spring Roast Leg of Lamb with Fennel and Orange Salad

A leg of lamb is perfect to cook once and eat twice! It’s all about clever cooking. Use any leftover salad, chickpea and sliced lamb in warm wraps to make this roast go further.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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Cook's Note Adding stock when you cook your lamb will ensure it won't dry out and adds to the final flavour.
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INGREDIENTS

For the lamb:

  • 1.5kg leg of lamb
  • 4 tbsp olive oil
  • 2 tbsp 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 tbsp olive oil
  • 2 garlic cloves, sliced
  • 1 x 400g canned chickpeas, drained
  • 1/2 tsp smoked Spanish paprika
  • Sea salt and freshly ground black pepper
  • 1 tbsp lemon juice

For the salad:

  • Micro herbs
  • 2 fennel bulbs, shaved
  • 4 oranges, segmented
  • Extra virgin olive oil
  • Red wine vinegar

METHOD

Preheat the oven to 180°C.

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. 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.

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.

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.