Slow-roasted leg of lamb with hazelnut pesto
|lemon — zest and juice|
|orange — zest only|
|2-3 cloves||garlic — cloves, crushed|
|125 ml||fresh chillies — 573|
|6||anchovy fillets — in oil, chopped|
|100 g||breadcrumbs — roasted|
|12||fresh mint — chopped|
|2.5 kg||lamb — leg|
|fresh chillies — 573|
|3||rosemary — leaves stripped|
|12||figs — fresh, torn in half|
|rocket — dressed with lemon juice and olive oil|
Prepare hazelnut pesto:
Preheat the oven to160°C, place the hazelnuts on a roasting tray and roast for about 10 –15 minutes.
Rub with a clean dishcloth to remove skins. Roughly crush the nuts with a mortar and pestle. Heat the lemon peel and juice, the orange peel, garlic and half of the olive oil in a small saucepan over low heat for about two minutes, allowing the flavours to develop. Remove from the heat, and stir in the anchovies, hazelnuts, breadcrumbs and remaining olive oil. Season with more lemon juice and black pepper to taste.
Prepare leg of lamb:
Preheat oven to 160°C. Heat a little olive oil in an oven roasting pan to a high heat and brown the leg on all sides to seal the meat.
Season with salt and black pepper, and drizzle with a little more olive oil. Sprinkle with rosemary, cover with aluminium foil and roast for 3-4 hours, or until meat is soft. Remove the leg from the oven, cover and allow to stand in a warm place for about 10 minutes.
Place the figs on a roasting tray and roast in the oven for about 10 minutes. Carve the meat and arrange the slices on a platter. Spoon over the figs and the hazelnut pesto, top with the rocket leaves, and serve
Words and image: Home magazine