At the restaurant, Iñigo cooks the lamb slowly over roasted coals. Serve with burnt carrot and beetroot salad with goat’s cheese.
- 2.5 kg lamb leg, deboned, butterflied (see Note)
- 200 g pancetta, thinly sliced
- 2 tbsp olive oil
- burnt carrot and beetroot salad with goat’s cheese, to serve
Brandy prune stuffing
- 2 tbsp brandy
- 250 g seeded prunes
- 70 g (¼ cup) Dijon mustard
- 140 g (1 cup) slivered almonds, toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2010 Casillero del Diablo Cabernet Sauvignon, Chile ($15).
Preheat oven to 180°C. To make stuffing, process brandy and prunes in a food processor to a paste. Transfer to a bowl, stir in mustard and almonds, and season with salt and pepper.
Lay lamb flat on a work surface. Using a meat mallet, slightly flatten. Place pancetta down the centre and season. Spread stuffing over pancetta. Taking short edge of meat, roll up lamb tightly, like a Swiss roll, to enclose filling. Secure with kitchen string, and rub with oil, salt and pepper.
Heat a roasting pan over high heat. Brown lamb, turning, for 5 minutes. Transfer to oven. Roast for 1¼ hour for medium, or until cooked to your liking. Remove from oven, cover with foil and rest for 20 minutes. Slice and serve with carrot and beetroot salad.
• Ask your butcher to debone and butterfly lamb leg for you.
As seen in Feast magazine, Issue 8, pg72.
Photography by John Laurie