'Crying' Lamb with Spring Vegetables
The chicken rotisserie stalls of St Tropez were the inspiration for this dish. A dozen chickens rotate in rows over a bed of Provencale vegetables plus grapes and olives, all the lovely cooking juices dripping down and flavouring what’s underneath. It works just fine with a really good chook, but I prefer it with a young leg of lamb, brilliant spring vegetables and plenty of fresh herbs at the last minute.
Serves: 4 - 6
Prep Time: 20 min
Marinating Time: --
Cooking Time: 1 hr
Primary Ingredient: Lamb
Type of Meal: Main
Ingredients
1 Whole Leg of lamb small
4 Clove(s) Garlic peeled, 2 finely sliced, 2 cut into matchsticks
2 Sprig(s) Fresh Rosemary
1 Whole Red Capsicum white membrane removed
1 Whole Green Capsicum white membrane removed
2 Whole Red Onion medium sized
6 Whole Roma tomatoes ripe
1 Whole Eggplant(s) small
4 Whole Zucchini medium sized (or 2 large)
20 Whole Nicoise olives
20 Leaves Fresh Basil torn
1 Cup(s) Fresh Flat-leaf Parsley
4 Tbsp Extra Virgin Olive Oil
6 Whole New potatoes halved
Directions
Make about eight 2 cm deep incisions in the top of the lamb leg, and force about four rosemary leaves and a garlic matchstick into each.
Season well with sea salt and black pepper.
Chop all vegetables into pieces around 3cm, and place with the remaining garlic, olives and two tablespoons of oil at the base of a large non stick roasting dish, ideally with a rack.
Place the lamb on the rack and roast in a 200 degrees oven for about an hour.
Remove from the oven and cover loosely with foil for about twenty minutes.
Stir basil and parsley and remaining oil through vegetables while you carve the lamb.
Spoon plenty of the vegetables and cooking juices onto warm plates, and serve lamb on top.