1 lamb shoulder, bone-in
4 x 10cm rosemary sprigs
10 organic garlic cloves
1 lemon (zest and juice)
3 cloves garlic
⅓ cup lemon thyme leaves
50 ml extra virgin olive oil
salt flakes and freshly milled black pepper to taste
4 brown onions (unpeeled and halved)
3 capsicums (red, yellow and green)
- Pre set the oven to grill mode. Using a sharp paring knife, make 10 small incisions into the lamb and insert a rosemary sprig and a garlic clove into each cut. Combine in a blender the olive oil, lemon zest and juice, 3 garlic cloves, lemon thyme and seasoning. Rub this well into the lamb and place onto a roasting tray.
- Place into the oven and allow to brown using the grill mode, watching carefully so that it does not burn. Turn over and brown the bottom side. Switch the oven to convection mode and set to 180°C. Turn the leg so that the skin and meat face the top and roast for 45 minutes, basting several times.
- After 45 minutes, add the halved capsicums and onions to the lamb tray and roast for 30 minutes. Remove from the oven and allow to rest (covered) for 20 minutes.
- Remove the skins from the capsicums and discard. Carve the Lamb and present with the onions and roasted capsicums.