By Michael van de Elzen
Serves 4
Roasted lamb leg
- 4 cloves black garlic
- 4 sticks rosemary
- Flaky sea salt
- Pepper
- 3 brown onions, skin on
- Sunflower oil
Pre-heat you oven on fan bake to 160c
Take the boned lamb leg and lay out skin side down. Slice the black garlic and place evenly over the meat. Season well with salt and pepper. Roll up and using butcher string tie to hold the shape.
Take a large roasting tray and lightly oil.
Slice the onions into 2cm rings, skin and all and lay out into the bottom of the roasting tray. Place the lamb on top of onions and pour in 1 cup of water into the tray along with the rosemary sticks.
Place into the oven for 2 hours before removing and allowing to rest lightly covered with tin foil.
To serve, slice the lamb, laying it over the panzanella salad and then top with the rocket salsa verde. Garnish with fresh basil.
Panzanella salad
- 1/2 ciabatta loaf
- Additional olive oil
- Flaky sea salt
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tsp brown sugar
- Salt, to taste
- 1 tsp Dijon mustard
- Pepper, to taste
- 8 small tomatoes, quartered
- 1 cup red peppers, sliced
- 1 small cucumber, de-seeded and diced
- Handful Italian parsley, chopped
Tear the ciabatta loaf into large irregular pieces, drizzle with a little olive oil and salt. Preheat your cast iron pan before frying the bread until golden and crispy. It needs to be crispy but still somewhat chewy.
In a large bowl whisk together the olive oil, red wine vinegar, sugar and a little salt and pepper to taste.
Once ready to serve, add in the bread, tomatoes, peppers, cucumber and parsley.
Spoon over the dressing to wet the crispy bread and serve as serve as possible.
Rocket salsa verde
- 1/2 cup rocket leaves
- 1/2 cup basil leaves
- 2 tbsp capers, drained and chopped
- 1 clove garlic, crushed
- Zest and juice of lemon
- 2 tbsp olive oil
- 2 tbsp parmesan, finely grated
- Flaky sea salt
- Pepper
Add in your capers, garlic and lemon zest.
Finally stir in parmesan and season to taste with salt, pepper and lemon juice. Serve immediately or if serving later, lay your clingfilm directly over the salsa, before placing into the fridge.