Lamb leg with capers and capsicum - Better Homes & Gardens Australia
Lamb leg with capers and capsicum Recipe - Better Homes & Gardens Australia
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Cooking tools:
- Mixing bowl
- Oven
- Butcher's twine
- Roasting pan
- Chef's knife
- Grater
- Aluminum foil
- Second large roasting pan
- Spoon
- Measuring cup
- Cutting board
- Paring knife
- Microplane
- Serving platter
- Whisk
Ingredients
- · 4 slices sourdough bread, torn into bite-sized pieces
- · ¼ cup milk, warmed
- · 1 egg, lightly beaten
- · 2 Tbsp currants
- · 5 sprigs oregano, leaves picked, torn
- · 1 Tbsp Moroccan seasoning
- · 1.5kg easy-carve leg of lamb
- · Extra 10 small sprigs oregano
- · ¼ cup flat-leaf parsley leaves,very finely chopped
- · 4 cloves garlic, crushed
- · 2 tsp capers, drained, chopped
- · ¼ cup extra virgin olive oil
- · 1 orange
- · Sea-salt flakes and freshly ground black pepper, to season
- · 1kg baby chat potatoes, halved
- · 1 red capsicum, deseeded roughly chopped
- · 1 yellow capsicum, deseeded, roughly chopped
- · 2 bay leaves
- · Extra ¼ cup extra virgin olive oil
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