Spiced Butterflied Chicken, Roasted Seasonal Vegies And Salmoriglio
Serves
6
Preparation
20
minutesCooking
1
hour50
minutesIngredients
4 cloves 4 garlic, crushed
1v/4 1v/4 rosemary leaves, finely chopped
3 3 anchovy fillets in oil, drained, finely chopped
1 tbsp 1 finely grated lemon zest
1/3 cup 1/3 extra virgin olive oil
3 tsp 3 sea salt flakes
Freshly ground pepper, to season
2 kg 2 leg of lamb, trimmed
3 large 3 red onions, thickly sliced
3 tsp 3 caramelised balsamic vinegar
2 large 2 rosemary stems
1.2 kg 1.2 désirée potatoes, peeled, cut into large wedges
Steamed green beans scattered with toasted flaked almonds, to serve
Method
- Preheat oven to 180°C fan-forced. Line a large roasting pan with baking paper. Combine garlic, rosemary, anchovies, lemon zest and half the oil in a bowl. Add 1 tsp sea salt flakes and season with pepper. Using a handheld blender, blitz the mixture until a rough paste forms.
- Score lamb crossways at 1cm-wide intervals. Rub lamb with rosemary mixture. Lay onions onto the centre of prepared baking pan to make a bed for the lamb. Drizzle with balsamic vinegar. Top with rosemary stems. Place lamb onto rosemary. Roast the lamb for 20 minutes.
- Toss potatoes with remaining sea salt flakes and remaining oil.
- Reduce heat to 160°C fan-forced. Arrange potatoes around lamb, turning once during cooking. Roast for 1 hour 20 minutes (for medium lamb; see tip, left) or until cooked to your liking. Remove from oven, cover lamb with foil and rest for 10 minutes.
- Serve lamb, onion and potatoes with steamed green beans scattered with toasted flaked almonds.
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