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Recipe Category: Main Courses

Butterflied Lamb with Caper Anchovy Crust and Veg Medley

A crisp, salty crusted lamb baked over a colourful mixture of diced vegetables is an easy roast to prepare in under an hour.

Serves: 4-6
Preparation Time: 20 minutes
Cooking time: 45 minutes
  • 1 cup fresh breadcrumbs
  • 1 tablespoon baby capers or chopped capers
  • 45g tin anchovies in oil
  • 2 cloves garlic, crushed
  • 1/2 bunch continental parsley
  • 1.8kg butterflied leg of lamb
  • 1 lemon
  • 3 large potatoes, unpeeled, diced
  • 2 large carrots, peeled and diced
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 zucchini, diced

Combine breadcrumbs, capers, anchovies and their oil, garlic and 1 tablespoon chopped parsley together, using your fingers to break up the anchovies. Cut a lattice pattern into the top of the lamb (fat side), press the breadcrumb mixture into it and place in the centre of a large roasting dish. Combine potatoes, carrots, onion, and olive oil, season and arrange around the lamb. Roast at 200°C for 30 minutes for medium rare, or until done to your liking. Remove lamb onto a board, grate lemon rind over the crust, and allow to rest covered with foil. Add zucchini and juice of half a lemon to vegetables and roast for a further 15 minutes until zucchini is cooked and vegetables are golden brown. Use the grill setting if they need more colour. Stir in remaining parsley leaves. Serve lamb sliced with veg medley.

Recipe Type: Roast

Author: Naomi Crisante
Date Created: 17/04/2018

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