Slow Roast Leg of Lamb with Herb Pesto | High Fiber Brown Bread with Summer Vegetables
Servings Prep Time
8people 20minutes
Cook Time
160minutes
Servings Prep Time
8people 20minutes
Cook Time
160minutes
Ingredients
Slow Roast Leg of Lamb with Herb Pesto
  • 1 Whole Leg of Lamb, 1.5 to 2kg
  • 3 Cloves of garlic, peeled and quartered.
  • 1 Pack of fresh Rosemary
  • 30ml Willow Creek basil flavoured olive oil
  • Salt and Cracked Black Pepper
  • Heavy Duty Tin Foil
  • 30ml olive oil
  • A collection of summer vegetables for the topping
  • 15ml Willow Creek Truffle Flavoured Olive Oil
Herb Pesto
  • 20g Fresh Sweet Basil
  • 20g fresh parsley
  • 20g Fresh Coriander
  • 2 cloves of garlic, roughly chopped
  • 20g toasted pistachio nuts crushed
  • 50g grated parmesan or pecorino cheese
  • 50ml Willow Creek basil flavoured olive oil
  • Salt and pepper to taste
High Fiber Brown Bread with Summer Vegetables
  • 250g SASKO bran bake mix
  • 250g SASKO brown bread flour
  • 1packet instant dry yeast
  • 300ml warm water
  • 1tspn sugar
  • 1tspn salt
  • 30ml olive oil
  • A collection of summer vegetables for the topping
  • 15ml Willow Creek Truffle Flavoured Olive Oil
Instructions
Slow Roast Leg of Lamb with Herb Pesto
  1. Don’t heat up your oven for this one, you want it to start gently with the lamb already inside.
  2. Prepare the leg of lamb buy cutting 1.5mm slits down and into the flesh, stuff each slit with a slice of garlic.
  3. If you feel especially loving you could stuff some rosemary bits in there as well.
  4. Transfer the lamb to a tray and drench with the Willow Creek Basil olive oil
  5. Generously season with salt (yes don’t be shy) and pepper rubbing everything all over the lamb.
  6. Prepare a space with a length of heavy duty tin foil (enough to wrap around and secure) Place the lamb in the center and wrap it tightly and completely.
  7. You do this to allow the meat to slowly cook in its own juices and permeate all the flavours through the lamb.
  8. Carefully place the wrapped lamb in a baking tray and pop it into the cold oven.
  9. Set it to 160* and wait for the oven to come up to temperature. Roast for 90min.
  10. Remove the lamb and set the oven to 220*.
  11. Remove the tin foil and retain any juices – use this to make a gravy or roast potatoes (you can’t get better flavour) When the oven is at temperature, roast the lamb for a further 20min.
  12. Remove and allow to rest for 30min before carving.
  13. Making the herb pesto is a simple case of blitzing all the ingredients in a food processor or blender.
  14. Dish up in a bowl and finish with a drizzle of olive oil.
  15. TIP: If you like a traditional roast omit the tin foil and roast at 200* then 150* timed according to your roast weight – BBC Food has a nifty roast calculator to help you out on the perfect temperature and length of time. Check it out https://www.bbc.co.uk/food/articles/roast-calculator
High Fiber Brown Bread with Summer Vegetables
  1. Dissolve the sugar in the warm water and add the yeast.
  2. Allow it to bloom for 10 minutes until it foams up evenly.
  3. Mix the SASKO Bran mix and brown bread flour with the yeast water, 15ml olive oil and salt using a mixer with the K attachment.
  4. Mix for 10 min. A rather wet dough is what you’re after.
  5. Place the dough in a bowl and cover with a wet kitchen towel.
  6. Allow to proof for 45min in a warm place until doubled in size.
  7. Roast or grill your favorite summer vegetables with 15ml olive oil, salt and pepper till they get slightly malleable but still firm – I like using a griddle pan as it gives the veg great flavour but retains its freshness and bite.
  8. Transfer the dough to a well greased roasting pan.
  9. Arrange the roasted vegetables over the top, drissel liberally with Willow Creek Truffle Flavoured Olive Oil and season with salt and pepper.
  10. Bake at 180* for 45 min or until the bread sounds hollow.