Boneless Leg of Lamb with Peperonata

by Stefan Kolsch

Once the meat is cooked, there is no need to rest it, because the cooking process is so gentle
SERVINGS    
 
6-7
PREPARATION TIME
30 MINS
COOKING TIME
3 HOURS

Ingredients

Small, medium or large Boneless Leg of Lamb
20g Anchovies (soak in milk, then rinse under cold water to release the salt)
1tbsp Capers
2 cloves of Garlic
10g Rosemary (needles only)
2tbsp Mustard e.g. Dijon\1 Boneless Leg of Lamb (medium)
2tbsp Olive Oil
Salt and Pepper

Boneless Leg of Lamb with Peperonata

Instructions

Preheat the oven and a roasting tray to 80ºC, without the fan.
Place the anchovies, capers, garlic, rosemary and mustard in a food processor and blitz until finely chopped and well mixed. Spread the mixture over the Boneless Leg of Lamb, covering the meat evenly. Set aside for 30 minutes to allow the meat to come to room temperature.

Heat the oil in a large frying pan and sear the meat all over for 10-12 minutes in total. Place the joint onto the preheated baking tray and season with salt and pepper. Place in the centre of the oven and cook for 2½ to 3 hours. Alternatively, if you have a meat thermometer; set it to 65ºC (for medium) or 70ºC (for well done), insert the probe horizontally into the centre of the meat, and cook until the alarm sounds.

Please Note: For Large Boneless Leg of Lamb add 30 - 45 minutes cooking time.

Peperonata
2 Red Onions
2tbsp Olive Oil
3 Peppers – red, yellow or orange (cored and cut into 2cm cubes)
3 Tomatoes (cut into 2cm cubes)
200g Baby courgettes
Salt and Pepper

 

For the peperonata, fry the onions in olive oil until caramelised. Add the peppers and cook for a further 3-4 minutes. Add the tomatoes and courgettes, season with salt and pepper then cover with a lid and cook on a medium heat for 5-6 minutes until softened. Set aside and keep warm.

Once the meat is cooked, there is no need to rest it, because the cooking process is so gentle. Carve the joint and serve immediately with the peperonata.

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