Home Food & Recipes

Onion-spiked lamb leg with spring pea salad

Packed full of flavour.
Andre Martin
6
30M
1H 5M
1H 35M

For this recipe you don’t just drizzle the leg with oil you literally inject it, infusing the lamb with flavour. 

Ingredients

Method

1.

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.

2.

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.

3.

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.

4.

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.

Related stories