A fresh, light and zingy salad balances the richness of this sticky glazed lamb perfectly
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
For the lamb
1 leg of lamb (approx. 1.3kg)
3 tbsp olive oil, divided
1 brown onion, diced
3 cloves garlic, minced
1 red chilli, deseeded and diced
2 tbsp tomato paste, divided
500ml vegetable stock
100ml red wine
3 sprigs rosemary
Salt and pepper
For the salad
400g tin of chickpeas, drained and rinsed
100g pitted black olives, roughly chopped
250g tomatoes, roughly hopped
2 tbsp mint leaves, torn
2 tbsp coriander leaves, torn
2 tbsp spring onion, chopped
1 clove garlic, crushed
¼ cup olive oil
¼ cup lemon juice
How do I make it?
Preheat oven to 120C.
Heat a large frying pan over high heat. Rub the lamb with 2 tablespoons of olive oil and season with salt and pepper. Sear lamb on all sides in the frying pan and then place in a baking dish.
Return frying pan to medium heat and add remaining olive oil. Add onion, garlic and chilli and cook until the onion is soft.
Add 1 tablespoon of tomato paste and cook, stirring constantly for 3 minutes. Add rosemary, wine and vegetable stock. Use a wooden spoon to scrape any stuck bits from the bottom of the pan and bring to the boil.
Pour wine mixture over the lamb, cover with foil and cook for 1 hour.
Remove from the oven and strain half the cooking liquid into a small saucepan. Add remaining tomato paste to the saucepan, place on medium high heat and cook until the liquid has thickened to a glaze consistency.
Increase oven to 200C.
Brush glaze over lamb and return to the oven. Reglaze it every 5-8 minutes, cooking for a total of 30 minutes. Remove from oven and set aside to rest.
Combine all salad ingredients together in a large bowl and toss well.
Carve lamb and serve with salad.