Lamb leg roast with gremolata, roasted broccoli, pumpkin seeds, sweet & sour tomato sauce and potato salad
1 piece lamb leg roast, approx 400 g
2 tbsp olive oil
salt and pepper
Rub the meat with olive oil, season with salt and black pepper and sear in a pan on both sides before transferring onto an oven pan. Roast at 180°C for 20-25 minutes, rest for 10 minutes and slice before serving.
1 bunch Italian parsley, chopped
1 cloves garlic, grated
2 lemons, zest only
Mix all ingredients together and refrigerate until use.
400 g potatoes, cooked and sliced in half
100 g green olives, sliced
2 tbsp capers
2 tbsp Italian parsley
1 tbsp dijon mustard
1 tbsp honey
4 tbsp olive oil
Mix all ingredients together and season with salt and pepper.
1 nice size broccoli
2 Tbsp olive oil
Cut the broccoli to fairly large size florets, place on a roasting pan w baking paper. Toss with the oil and seasalt. Bake at 180°C for 15 minutes.
Sweet Tomato sauce
1 small can tomatoes
½ onion chopped
1 clove garlic, grated
½ tsbp dried oregano
2 tbsp honey
Sautée the onion and garlic for 2 min, add the red wine vinegar, tomatoes,honey and oregano and cook for 10 min.