Recipe: Megan Priscott (Red Kitchen) | Photography: Ashlee deCaires
This is our version of a roast. I love lamb when it is slow cooked, which is a good thing as Mat put 12 lambs in the freezer after a tough season in the fields. For a slow cooked roast choose a cut with the bone still in. I love using a leg of lamb with the bone in but the shank removed.
Try it with roast cauli instead of potatoes. Complete the meal with a drizzle of mint chimichurri and some steamed beans or simply some fresh watercress—a beautiful light and simple roast.
1x leg of lamb, shank off
1 tsp sea salt
2 tsp ground cumin
2 tsp sumac
1 tsp ground mustard
1 tsp ground coriander
1 tsp lemon zest
1 tsp thyme leaves
Dry the lamb with a paper towel and make shallow score marks on the surface of the lamb. Pat dry again.
Rub generously with spice rub then allow to sit for 3 hours at room temperature.
Wrap the lamb in tinfoil and ensure the join of the foil is at the top, so any juices don’t leak out. Ensure you use a thick tinfoil to avoid tears. You want to contain any juices in the foil as it cooks.
Roast in the oven at 140°C for 5 hours.
Once cooked (it should be falling off the bone) let it rest for 10 minutes. There should be a bit of juice in the pan. I put this in a jug and let everyone just pull the lamb apart. No carving needed here!
Such a universal ingredient. Everything we used to do with potatoes we now do with cauli.
1 head of cauliflower
¼ cup olive oil
3 tbsp grated Parmesan
Heat oven to 200°C.
Cut the cauli into medium florets and place in a large bowl. Add remaining ingredients and mix well.
Pour into a roasting dish and pop into a hot oven. You want the cauli to brown up before it gets soft. Don’t stir them up until they are quite dark on one side. Give it a quick stir and cook another 5 minutes and serve.
½ cup olive oil
1 clove garlic
½ tsp salt
1 cup parsley
1 cup mint
½ cup chopped capers
1 tbsp white wine vinegar
3 tbsp fresh oregano leaves, chopped
zest 3 lemons
Mix olive oil, garlic, salt, parsley, mint, anchovy and oregano in a high-speed blender, until smooth.
Stir the remaining ingredients into the herb oil, so it’s a bit chunky, and it’s ready to serve.