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Roasted Lamb with Caper Aioli
400g Silver Fern Farms lamb leg roast salt and ground black pepper 3 tbsp olive oil 2 red onions, peeled and cut into thin wedges 1-2 red peppers, cored, deseeded and cut into chunky pieces 400g pumpkin, peeled and cut into small wedges 2 medium (about 500g) kumara, peeled and cut into 1cm slices 2 sprigs rosemary 2 tbsp runny honey Optional juice of 1/2 lemon Caper Aioli 2 cloves garlic, crushed to a paste with a little salt 2 tbsp chopped capers 2 tbsp finely chopped parsley 1/2 - 3/4 cup commercial mayonnaise juice of 1/2 a lemon ground black pepper
© Annabel Langbein Media
Preheat oven to 220C and line a big roasting dish with baking paper for easy clean-up.
Season the lamb roast with salt and pepper, heat about 1 tbsp olive oil in a frypan and brown lamb well all over (about 2 minutes each side).
Place lamb in the prepared roasting dish and spread the onion, red pepper, pumpkin and kumara around it in a single layer. Season with salt and pepper and the leaves torn from 1 sprig of rosemary. Place the other sprig of rosemary on top of the lamb. Drizzle the lamb and vegetables with honey and the remaining 2 tbsp olive oil and lemon juice if using, and roast until the lamb is done to your liking (about 25 minutes for medium-rare).
While the lamb is roasting, make the Caper Aioli by stirring together garlic and salt with capers, parsley, mayonnaise, lemon juice and pepper.
When lamb is done, remove from oven, cover with tin foil and a clean tea towel and rest for at least 10 minutes. Allow the vegetables carry on roasting in the oven for 10-15 minutes until tender.
To serve, pile roasted vegetables around the outside of a heated platter. Slice the lamb thinly across the grain and arrange it in the centre of the vegetables. Serve with a bowl of Caper Aioli on the side, and lightly cooked broccoli or if desired with a salad made from spinach, avocado, pine nuts and orange segments.