Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
- 1kilograms kipfler potatoes, scrubbed
- 1tablespoons baby capers
- 1 lemon, juiced and zested
- 1 butterflied leg of lamb with garlic and herbs
- 2tablespoons dijon mustard
- 3tablespoons olive oil
- 1/4 cup oregano leaves, chopped
- 2tablespoons chives, finely chopped
- 4 clove garlic, chopped
- leafy mix (to serve)
Method
Step 1 of 5
Marinate the lamb by rubbing in the mustard, oregano, garlic, lemon zest, pepper and 1 tbsp oil. Cover and refrigerate for at least an hour (up to 24 hours).
Step 2 of 5
Allow the meat to come up to room temperature and preheat the oven to 180ºc.
Step 3 of 5
Place the lamb into a large roasting tin and cook for 30-35 minutes for medium. Loosely cover with foil and rest for 15 minutes.
Step 4 of 5
Meanwhile, to make the salad, boil the potatoes until tender and drain well. Slice and mix with the capers, chives and remaining oil. Add lemon juice, salt and pepper to taste.
Step 5 of 5
Slice the lamb and serve with the potato and caper salad and a fresh herb salad.
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