The tender meat is infused with a tangy buttermilk marinade, which not only adds flavour but also helps to keep the lamb juicy and tender. The nutty relish, made with fresh mint and crunchy pistachios, provides the perfect balance of freshness and crunch. This impressive dish is perfect for entertaining or for a special family dinner.
Serves 6-8
Ingredients
¼ cup table salt
1 tbsp mustard powder
1 tbsp each cumin seed, caraway, coriander and fennel
3 strips lemon peel
4 cloves garlic, bruised with the back of a knife
600ml buttermilk
1.5kg leg of
lamb
2 tbsp extra virgin olive oil
1 tbsp honey
2 tbsp lemon juice
50g firm Feta, grated
Mint & pistachio relish
1 tbsp honey
2 tbsp lemon juice
¼ cup olive oil
1 cup mint leaves, finely chopped
¼ cup finely chopped pistachios
Method
Combine the salt, mustard p owder, spices, lemon peel, garlic and 500ml water in a medium saucepan and bring to the boil, stirring to dissolve the salt. Set aside to cool and infuse. Once cool, add the buttermilk and mix to combine.
Place in a large non reactive container, add the lamb, making sure it is submerged and refrigerate for 24 hours (turning halfway). Remove the lamb from the brine and then discard the brine. Preheat oven to 220°C (200°C fan forced). Place the lamb in a deep-sided roasting tray. Mix to combine the oil, honey and lemon juice and rub over the lamb. Season with plenty of pepper.
Add 2 cups water to the pan, cover with foil and roast for 2½ hours. Remove the foil, baste with pan juice and roast for a further 30 minutes or until golden.
For the relish, whisk the honey, lemon and olive oil in a bowl. Add the mint and pistachio, and gently toss to combine.
Season with salt and pepper. Serve the lamb sliced with relish, pan juices and Feta.
