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Ingredients
Rosemary Lamb with Chickpea Salad
- For the Lamb
- 2 kilograms Leg of lamb (trimmed, ready for cooking, with layer of fat)
- 2 sprigs rosemary
- 125 milliliters olive oil
- 2 Tbsps Ketchup
- 1 Tbsp Tomato paste
- 3 Tbsps Orange juice
- 1 ½ Tbsps sweet ground paprika
- 1 tsp ground Cumin
- 1 pinch ground Anise seed
- salt
- freshly ground peppers
- 1 tsp Mustard
- 1 Tbsp Worcestershire sauce
- For the salad
- ½ Cucumber
- 4 Tomatoes
- 400 grams chickpeas (canned)
- 150 grams Feta
- 2 sprigs mint
- 1 Tbsp lemon juice
- 1 Tbsp White vinegar
- 4 Tbsps olive oil
For the lamb: rinse meat, pat dry, season with salt and pepper, roll up and tie with kitchen string.
Score fat layer several times and stick with rosemary.
Whisk oil with ketchup, tomato paste, orange juice, spices, mustard and Worcestershire sauce.
Heat oil in a roasting pan and brown meat on all sides. Coat with marinade and place on a wire rack (place dripping pan underneath). Roast in preheated oven at 120°C (approximately 250°F) for about 1.5 hours.
Baste meat with marinade often.
For the salad: peel and quarter cucumber lengthwise, cut into thin slices.
Rinse and dry tomatoes, remove stems and cut into thin wedges.
Rinse chickpeas in a colander and drain well.
Cut feta into small cubes. Rinse mint, shake dry and pluck off leaves. Chop half of mint leaves finely.
Whisk lemon juice with vinegar and oil, season with salt and pepper.
Combine all salad ingredients and toss with the dressing.
Remove leg of lamb from the oven, remove kitchen string and slice meat. Arrange on plates and drizzle with remaining marinade. Serve with salad.