Herb-crusted leg of lamb with blistered peppers

Ingredients:

Herb crust: 

• ½ punnet (10g) each fresh parsley, mint and oregano, finely chopped 
• 4 cloves garlic, finely chopped 
• 2 red chillies, seeded and chopped 
• Grated peel of 2 lemons 
• Glug olive oil 

• 1 (about 2.5kg) leg of lamb 
• Salt and milled pepper 
• Glug olive oil 
• 2 onions, halved 
• 1 bulb garlic, halved 
• Handful fresh oregano 
• 3 cups (750ml) beef stock 

• 2 Tbsp (30ml) butter 
• 1 punnet (250g) baby carrots 
• 2 Tbsp (30ml) honey 
• 1 Tbsp (15ml) chopped fresh parsley 
• 2 punnets (200g each) sweet baby peppers, charred 
• Fresh herbs of your choice, for serving 

Herb sauce: 

• 1 punnet (20g) fresh parsley 
• ½ punnet (10g) fresh mint 
• Handful pitted green olives 
• ⅓ cup (80ml) olive oil 
• 2 cloves garlic 
• Juice (120ml) of 2 lemons 

Method

1. Combine herb crust ingredients. 
2. Season lamb. 
3. Heat oil in a pan and brown lamb on all sides for 3-4 minutes per side. Remove and cool slightly. 
4. Cover lamb with herb mixture, packing it together tightly. 
5. Place onions, garlic, oregano and stock in a large, deep baking dish.  
6. Nestle lamb on top and cover with foil. 
7. Roast at 170°C for about 3½ hours or until soft. (Top up dish with stock as needed during cooking.) 
8. Blitz together sauce ingredients. Season. 
9. Heat butter in a large pan on medium heat and cook baby carrots for 3-4 minutes. 
10. Stir in honey and cook for 2-3 minutes, until glossy and cooked through. 
11. Scatter with parsley and season. 
12. Char baby peppers under the grill or in a griddle pan. 
13. Serve roast lamb with charred peppers and carrots on a platter, garnished with herbs and drizzled with sauce. 

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