Ingredients
2kg lamb leg on bone
Sea-salt flakes and freshly ground black pepper, to season
1 cup extra virgin olive oil
1 cup black pitted olives, chopped, brine reserved
1 cup green pitted olives, chopped, brine reserved
1/2 cup raisins, chopped
1/2 cup green tomato relish
2 cups grape juice
4 bay leaves
1 bunch rosemary, tied as a bunch
Method
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Score lamb in fine parallel lines, then season generously. Drizzle with 1 tablespoon of the oil. Cook on a moderate barbecue flame for 1 hour, turning regularly. Or, preheat oven to 220°C fan-forced (240°C conventional), put lamb on a roasting rack over a baking tray and cook for 20 minutes, then reduce heat to 180°C fan-forced (200°C conventional) and roast a further 1 hour for medium-rare, or until cooked to your liking.
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Meanwhile, mix olives with raisins, relish and 1 tablespoon of the oil, wrap in foil and set to side of barbecue heat to cook very gently. Pour reserved brines and juice into a small saucepan, add bay leaves and remaining oil, then simmer until reduced by three-quarters.
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Baste lamb regularly with brine mixture while cooking, using rosemary bunch as a brush. Rest for 15 minutes, then carve and serve with olive and raisin compote.
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