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Lamb Shoulder & Watercress Pesto

Lamb Shoulder & Watercress Pesto

Lamb Shoulder & Watercress Pesto

Lamb Shoulder & Watercress Pesto

 

Serves: 4 to 6

3 tbsp rosemary leaves

2 tbsp thyme leaves

½ cup parsley leaves

3 tbsp olive oil

3 garlic cloves, peeled

1/3 cup grated parmesan

100g feta

200g sundried tomatoes, chopped

1 cup black olives, pitted, chopped

1 cup fresh bread crumbs

1.5 – 2kg boneless half leg of lamb, untied, trimmed of surface fat, and pounded to even ¾ inch thickness, at room temperature

Fresh watercress leaves, extra to serve

1 tbsp Dijon mustard

 

Watercress Pesto

4 cups watercress leaves

1 cups walnut

2 cloves garlic

50g grated parmesan

50-75ml olive oil

 

Preheat oven to 180°C. Blitz the herbs and garlic with 1 teaspoon of olive oil until minced, scraping down bowl with rubber spatula as necessary, for about 1 minute.

Scrape mixture into a bowl. Stir in the parmesan, feta, sundried tomatoes, black olives, bread crumbs and 1 tablespoon olive oil, and set aside.

Remove the netting or string from around the lamb. Lay flat and trim any extra fat or sinew away. Lay lamb with rough interior side (which was against the bone) facing up on work surface; rub with half of the herb mix, and season with salt and pepper.

Spread the filling evenly over meat and top with watercress, leaving 2cm border around edge over meat. Roll roast and tie again. Rub the exterior of the meat with the remaining herb mix.

Heat a heavy bottomed frying pan over medium-high heat until very hot, about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Place the lamb into a roasting dish. Cook for 20 minutes per each 500g plus 20 minutes extra, about 1 hour and 20 minutes.

Meanwhile, make the pesto by placing all ingredients in a food processor, and blitz until well combined. Set aside (any extra can be kept in a sealed jar for 2-3 days).

Once cooked, remove meat from oven and allow to rest for 15 minutes, under some foil to keep the meat warm.

Serve lamb slices with watercress pesto and extra watercress leaves.

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