Growing up in Australia, roast Lamb was a regular addition for a Sunday dinner. The humble leg of lamb has come along way with the variation of many different flavours. I still love the flavours of lemon, pepper and rosemary. This recipe won’t disappoint!
Lemon Pepper Roast Lamb
Preheat the oven to 200ºC / 400ºF / Gas Mark 6
6 garlic cloves peeled and crushed
3 sprigs fresh rosemary, leaves removed and chopped
1 T Sichuan pepper*
Zest & juice of 1 lemon
1 T olive oil
2 kg quality leg of lamb
Ground sea salt to taste
In a medium size bowl, mix the crushed garlic, chopped rosemary, Sichuan pepper, lemon zest and juice and olive oil together. Season the lamb with salt and rub the marinade into it. Place into a large roasting pan and put into the oven.
Cook for about 1 1/2 hours. Baste the lamb half way through. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.
Carve and serve with mixed roast vegetables.
Vegan Option: Roast Loaf
* Sichuan pepper is not actually pepper, but the dried red-brown berries of a type of ash tree that have a lemony, peppery aroma. Sichuan pepper has the characteristic ‘mouth-numbing’ quality typical of many dishes from the Sichuan province of China. It is also one of the spices used in Chinese five-spice powder.
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