herb-and-caper-rolled

australian lamb leg with ratatoille recipe

Recipe Serves 6-8

AUSTRALIAN LAMB

• 1 Australian leg of lamb, boneless

STUFFING

• 2 lemons, for juice and zest
• 2 tablespoons olive oil
• 1 tablespoon capers, roughly chopped
• ¼ cup Italian parsley, finely chopped
• ¼ cup mint, finely chopped
• 1 tablespoon fresh thyme leaves
• salt and freshly ground pepper, to taste

RATATOUILLE

• 1 tablespoon olive oil
• 1 onion, diced
• 1 sweet red pepper, diced
• 2 cloves garlic, chopped
• 1 eggplant, diced
• 2 zucchini, diced
• 4 tomatoes, diced
• 2 teaspoons fresh oregano leaves
• salt and freshly ground pepper, to taste

1. Preheat oven to 350°F. Remove netting from the lamb, open out to make as flat and even as possible. Trim edges. Combine stuffing ingredients and spread over the inside of the lamb. Roll up lamb and tie with kitchen string or secure with metal skewers. Place in a roasting pan and season with salt and pepper. Roast for about 1-1¼ hours for medium-rare or until cooked to your liking (see Basic Cooking Instructions.) Rest meat for 10 minutes before slicing.
2. To make ratatouille, heat the oil in a large pan and cook the onion over medium heat for 1-2 minutes or until soft. Add the pepper and garlic and cook another 2 minutes. Add the eggplant and zucchini and stir over the heat for another minute or two. Add tomatoes and oregano. Season to taste with salt and pepper, cover and simmer over low heat until the vegetables are tender but not soft, about 8-10 minutes.
3. Serve the lamb sliced with the ratatouille.

TIP: The lamb can be filled and rolled the day before and stored, covered, in the refrigerator. Bring lamb to room temperature before cooking.

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