Roast lamb is one of those homey favourites that I find hard to pass up. It is perfect on any occasion. However, stringy overcooked dry lamb is a real downer. SO steaming the roast first in the Thermomix is sort of a win win, then add your flavours and hit it with high heat. Add the flash roasted tomatoes, a bed of rocket to soak up all those roasting juices and don't forget the Perfect Roast Potatoes. YUMMERS. Happy Easter, Christmas, Birthday, Bar Mitzvah, Anniversary!
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Need
-
The Lamb
- 1 Lamb Leg, butterflied. Roughly 1.2 kg. (2 kg max).
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Pinches pink salt flakes BUY
- black pepper to taste
-
The Pesto
- A few coloured peppercorns
- 1 lemons juice and finely grated zest
- 5 cloves garlic
- 1 Handful fresh mint
- A few sprigs of rosemary, foliage only
- 1 Handful rocket or arugula
- 100 Grams pistachio kernels
- 1 Pinch pink salt flakes BUY
- Extra Virgin Olive Oil (EVOO) Enough to bring it all together BUY
-
The Sides
- 2 Handfuls rocket leaves
- extra rosemary and mint to garnish
- 1-2 Bunches cherry tomatoes on the vine
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons balsamic vinegar
- 1 Pinch pink salt flakes BUY
- 1 Pinch black pepper
Do
- 1
Preheat oven to 220°C. Drizzle some EVOO into a baking dish and set aside.
- 2
Pour 1 litre of water into the Thermomix bowl. Line the Varoma dish with paper and place lamb into the Varoma and season with salt and pepper all over. Steam 25 min/Varoma/speed 4. Drain Thermomix bowl of water.
- 3
Place the steamed lamb into the prepared baking dish and bake for 30 minutes (depending on the size of lamb).
- 4
Pesto;
- 5
Meanwhile make the pesto by placing peppercorns, lemon zest, garlic and herbs into the Thermomix bowl and mill 8 sec/speed 8.
- 6
Add remaining ingredients except oil and blend a further 5 sec/speed 8. Scrape down with spatula if necessary.
- 7
With blades rotating on speed 3, add enough EVOO through lid to just bring the mix to a solid paste.
- 8
Take the lamb out of the oven and coat with the pesto. Return to the oven for a further 10 minutes, until crust is fragrant and golden. Keep your eye on it so the pesto doesn't burn. Rest for at least 20 minutes, covered, before serving.
- 9
To flash roast the tomatoes, place them in a baking dish, lined with baking paper, drizzle with EVOO, balsamic vinegar, salt and pepper. Place in a hot oven for 7 minutes or until starting to blister.
- 10
Serve lamb on a bed of rocket, with a garnish of mint and rosemary. Roasted tomatoes and potatoes on the side.
