Roast Lamb with Wild Oregano and Dried Apricot Salsa
This Mediterranean-inspired roast lamb is delicious with the exceptional dried wild oregano and a little garlic stuffed in. The tart apricot salsa brings a welcome burst of brightness.
Ingredients
1 Pure South lamb leg, approx. 2.2 kg
3 cloves garlic, cut into thin slivers
A little oil for rubbing the lamb
A few sprigs of Filippone wild oregano
4 capsicums, halved and seeds removed
16 olives, any colour
1-2 Tbsp red wine vinegar
For the Dried Apricot Salsa:
½ cup tart dried apricots (we used Bridge Hill)
Zest and juice of 1 lime
½-1 red chilli, finely chopped (optional)
2 Tbsp olive oil
3 Tbsp whole roasted almonds, roughly chopped
A handful of mint leaves
Method
Preheat the oven to 180°C. Remove the lamb from the fridge at least 30 minutes before you start cooking. Pat it dry with paper towels.
Cut slits all over the lamb and stuff with the slivers of garlic. Transfer to a large roasting dish, lightly rub with oil, then sprinkle around 1 Tbsp of oregano leaves over the lamb. Season generously with salt and pepper Add 1 cup of water to the base of the dish.
Roast for 50 mins, then snuggle the capsicum halves into the roasting dish. Drop a couple of olives into each half, along with a sprinkle of oregano, salt and pepper, and a good splash of the red wine vinegar.
Drizzle with olive oil and roast for a further 40 minutes (90 minutes total), until the lamb is cooked to medium. If you prefer well-cooked lamb, roast for 2 hours total, waiting until the 80-minute mark to add the capsicums.
Remove the lamb from the oven and allow the meat to rest for at least 20 minutes before carving.
For the Dried Apricot Salsa:
Soak the apricots in 1 cup of warm water for 15 minutes. Drain and chop finely. Place into a small bowl with the lime zest and juice, the chilli (if using), and the olive oil and season with salt. Just before serving, add the nuts, and finely shred the mint, then toss both through the apricots.