19/06/2020
Perfect for the cooler days, Figtree Restaurant's
Roasted Lamb Leg with
Salsa Verde and Persian Salad
you'll find this recipe and more in the Byron bay cookbook
SERVES 4-6
Lamb
1kg b***d and rolled lamb leg 1 lrg brown onion
2 lrg carrots
1 lrg stick of celery
Salsa Verde
1 gluten free loaf (stale) bread 1⁄2 bunch of parsley
1⁄2 bunch of mint
100ml of olive oil
1 tbs of capers 1 lemon
Persian salad
1 telegraph cucumber bunch of red grapes 1 pomegranate
1⁄2 bunch of parsley
1⁄2 bunch of mint
100ml of Persian feta
2 lrg sticks of celery
3 sm red radish
1 lrg red onion
100ml of olive oil
100ml of white vinegar
pinch Davidson Plum Powder
Prepare and roast lamb
Pre-heat oven to 200°C. Season lamb well with salt and pepper, za’atar and olive oil. Roughly chop onion, carrot and celery. Scatter vegetables on an oven tray and place lamb on top. Roast for 45 mins and leave to rest for 25 mins, covered with foil. Thinly slice.
Salsa Verde
Soak stale bread in water for 10 mins. Pick herbs and juice lemon. Squeeze all excess water out of bread. Add all ingredients to blender and puree until smooth. Season to taste.
Persian salad
Slice grapes and red onion, and lightly pickle with half the vinegar. Using a peeler, peel cucumber and celery into long ribbons. Slice radish finely and pick herbs.
De-seed pomegranate. Add all ingredients except feta and plum powder and generously coat in olive oil and vinegar. Loosely scatter feta and Davidson Plum Powder over the top.
Assembly
Smear salsa verde on serving platter. Place salad loosely over the salsa verde. Top with roasted lamb, sea salt, extra za’atar and olive oil.
Note: A light take on roast lamb with an influence of Persian flavours. This dish is best enjoyed over a long Sunday summer lunch
