Dijon mustard and oregano lamb leg with potato and caper salad

Dijon mustard and oregano lamb leg with potato and caper salad


Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 boneless butterflied leg of lamb (approximately 1.6kg), trimmed
  • 2 tbsp Dijon mustard
  • ¼ cup oregano leaves, chopped
  • 4 cloves garlic, chopped
  • zest of 1 lemon
  • 3 tbsp olive oil
  • 1¼ kg Kipfler potatoes, scrubbed
  • 1 tbsp baby capers
  • 2 tbsp finely chopped chives
  • juice of 1 lemon
  • fresh herb salad, to serve

Method

1.
Marinate the lamb by rubbing in the mustard, oregano, garlic, lemon zest, pepper and 1 tbsp oil. Cover and refrigerate for at least an hour (up to 24 hours).
2.
Allow the meat to come up to room temperature and preheat the oven to 180ºc.
3.
Place the lamb into a large roasting tin and cook for 30-35 minutes for medium. Loosely cover with foil and rest for 15 minutes.
4.
Slice the lamb and serve with the potato and caper salad and a fresh herb salad.
To make the potato and caper salad:
Boil the potatoes until tender and drain well. Slice and mix with the capers, chives and remaining oil. Add lemon juice, salt and pepper to taste.

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Dijon mustard and oregano lamb leg with potato and caper salad

Dijon mustard and oregano lamb leg with potato and caper salad
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