1⁄4 cup onion-infused extra virgin olive oil
1 lamb leg on the bone (about 2.3kg)
1 Tbsp cumin seeds
2 tsp black peppercorns
2 dried bay leaves, crumbled
2 tsp sea-salt akes, plus extra to season
2 tsp extra virgin olive oil
2 cups snow peas, trimmed
1 cup green beans, trimmed
1 cup peas in pods
1⁄2 cup snow pea sprouts
4 green shallots, finely sliced
1 cup watercress sprigs, picked 1⁄2 cup mint leaves
1⁄2 cup baby basil leaves
4 radishes, shaved
75g feta, crumbled
Lemon wedges, to serve
Preheat oven to 220°C fan- forced (240°C conventional). Load half the onion-infused extra virgin olive oil into a meat injector, then inject into lamb. Combine cumin seeds, peppercorns and bay leaves in a mortar and pound until coarsely ground. Add sea-salt flakes, then rub onto lamb.
Place lamb on a rack over a roasting pan and drizzle with oil. Roast for 30 minutes. Reduce heat to 180°C fan-forced (200°C conventional). Roast for a further 30 minutes or until medium-rare or cooked to your liking. Remove from oven, cover with foil and set aside to rest for 15 minutes.
To make salad, blanch snow peas, beans and peas in a large saucepan of boiling water for 1 minute. Drain. Refresh under cold running water.
Put blanched vegetables into a large bowl. Add snow pea sprouts, green shallots, watercress, mint, basil and radish. Toss to combine. Arrange salad on a platter. Crumble over feta, then drizzle with remaining onion- infused oil. Serve spring pea salad with slices of lamb and lemon wedges.