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Roast lamb with a caper, parsley & preserved lemon crust

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a slurp of oil with a good knob of butter in a large heavy-bottomed pan and gently sauté the onions and garlic until tender. Then transfer to a bowl with the parsley, crumbs, capers, lemon juice, preserved lemon and a decent amount of ground pepper. Mix well, adding a little more oil or melted butter if too dry.
  • Place the lamb flat in a large heavy-bottomed oven tray, skin side down, and press the crumb mixture on top. Then pour a little wine and stock into the tray (NOT over the lamb) and cook on an upper shelf of the oven for about 30-40 mins, spraying with a little oil as you do so and adding more stock to the tray as needed. Check if ready by making a small cut in the lamb. Then remove and set aside to rest for 10-15 mins, before slicing and serving with the pan juices spooned over the top and your favourite vegie dish alongside.
  • nb.  The lamb can be cooked in a covered BBQ, if you prefer.

Ingredients

  • olive oil
  • butter
  • 2 onions, chopped
  • 2-3 plump garlic cloves, crushed
  • 3 tbsp chopped Italian (flat leaf) parsley leaves
  • ¾ cup Panko crumbs
  • 2-3 heaped tbsp rinsed capers, chopped
  • juice of ½ lemon
  • 2 small preserved lemons, skin only, finely chopped
  • freshly ground pepper
  • 1.4 kg butterflied leg of lamb
  • dry white wine
  • chicken stock
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm