Roast lamb leg with capsicum and onions
The roast leg of lamb can be versatile. While convention dictates the roast be served hot, this leg of lamb can be cooked the day before, refrigerated, sliced cold and brought to room temperature just before dinner. Served with the capsicum and onion as a sort of accompanying vegetable relish, it's delicious with crusty bread and a salad.
Have your say
- lamb leg big enough for six people or 2 smaller, suckling lamb legs
- extra virgin olive oil
- 4 long sprigs of rosemary
- salt and pepper
- 4 red capsicum
- 4 medium-sized red onions
- 4-5 tbsp of balsamic vinegar
Find a lamb leg big enough for six people. Better still, if you can find suckling lamb, get two small ones. Rub the legs with extra virgin olive oil. Lay some long sprigs of rosemary in a baking tray, then place the legs on the rosemary. Season with salt and pepper and roast in a preheated 180C oven until done.
Meanwhile, remove the seeds from 4 red capsicum and slice them into 8 strips each and place in a baking tray. Peel 4 medium-sized red onions, cut them into 8 wedges each and add to the capsicum. Sprinkle the pieces with olive oil, salt and pepper. Mix so the pieces are well coated with oil. Bake them in the same oven as the lamb leg, though they will only take about 20 minutes to cook.
Once ready, add 4-5 tbsp of balsamic vinegar and mix well.
Best served cooled to room temperature.
Serve the lamb sliced with the capsicum and onions.