Roast leg of Lamb with zucchini salad
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
1.5kg easy carve Lamb leg
5 sprigs of fresh thyme
4 medium zucchini, cut into thin ribbons with a vegetable peeler
1 small yellow capsicum, thinly sliced
half a red onion, thinly sliced
2 tbsp chopped fresh mint
2 tbsp French salad dressing
1. Preheat the oven to 180°C. Place Lamb in a roasting dish, brush lightly with oil and season with salt and pepper. Place the thyme over Lamb. Roast for 1 hour for rare, 1 hour and 15 minutes for medium or 1½ hours for well done.
2. Remove Lamb, cover loosely and rest for 15 minutes before carving.
3. Toss together the zucchini ribbons, onion, mint and salad dressing. Serve alongside the Lamb.
by Hausmann Communications on behalf of Meat & Livestock Australia