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Rotisserie lemon and honey lamb, with almond and goats cheese baby carrots - Sun, 11th Oct 2009
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We just wouldn't be an Australian food website unless we had at least one recipe for a leg of lamb. I do this on a rotisserie over the BBQ (very Sam Kekovitch-esque) but you could just as easily do it in the oven.

1 good quality leg of lamb. Go to a butcher, not the supermarket. Really. 2 cloves of garlic, finely chopped
2-3 sprigs rosemary, finely minced 50ml dry white wine
1 dried chilli, finely chopped. rind and juice of 1 lemon
2-3 tbsp extra virgin olive oil 2 tbsp good quality honey
Butter Salt, pepper, sugar
1 bunch baby carrots, tops trimmed and washed. 1 tbsp flaked almonds
1 shallot, finely sliced handful coarsely chopped flat leaf parsley
Meredith dairy goats cheese 1 (more) tbsp honey

For the baste/marinade, combine olive oil, rosemary, garlic, chilli, lemon rind and juice, honey, white wine and plenty of salt and pepper in a small pot and warm so that the honey combines well with the rest of the ingredients. Be sure to chop all the marinade ingredients very finely. (Purists would say don't use a food processor, but no one will ever know!) When cooled back to room temp, use your hands to cover the meat with a little of the marinade, reserving the rest to baste the lamb while it cooks. Leave to marinate for an hour, or more.

Preheat the BBQ (or oven, probably about 180C) and skewer the meat onto the rotisserie bolt. Roast for ~1 hr, or until cooked to your liking (this time will vary a lot depending on BBQ/rotisserie setup). Baste with the remaining marinade every 5 to 10 minutes until cooked. Allow time for the meat to rest for about 10 minutes when done, remembering that it will continue to cook during this time.

While the meat is cooking, par-boil the carrots for a few minutes, then remove and wash off the skins under cold water (they should just rub off the outside). A few minutes before serving, add them to a hot pan with olive oil and butter. Fry for a minutes until lightly browned. Add the almonds and honey, and season with salt and pepper. Fry, stiring continuously until the almonds start to brown, which will only be a minute or so. Remove to a serving plate and top with goats cheese and chopped parsely. A drizzle of lemon juice freshens it a bit, if required.

Carve the lamb and serve with a selection of mustards (eg Dijon, Wholegrain, etc), the carrots and some crispy roast potatoes.

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Your Comments...
  Posted by Tom , 02:37pm Fri, 31st Dec, 2010
    Thank you, this should be nice
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