Onion-spiked lamb leg with spring pea salad Recipe - Better Homes & Gardens Australia
For this recipe you don't just drizzle the leg with oil you literally inject it, infusing the lamb with flavour
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Cooking tools:
- Meat injector
- Mortar and pestle
- Roasting rack
- Roasting pan
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Serving platter
- Aluminum foil
- Chef's knife
- Cutting board
Ingredients
- 1⁄4 cup onion-infused extra virgin olive oil
- 1 lamb leg on the bone (about 2.3kg)
- 1 Tbsp cumin seeds
- 2 tsp black peppercorns
- 2 dried bay leaves, crumbled
- 2 tsp sea-salt akes, plus extra to season
- 2 tsp extra virgin olive oil
- 2 cups snow peas, trimmed
- 1 cup green beans, trimmed
- 1 cup peas in pods
- 1⁄2 cup snow pea sprouts
- 4 green shallots, finely sliced
- 1 cup watercress sprigs, picked 1⁄2 cup mint leaves
- 1⁄2 cup baby basil leaves
- 4 radishes, shaved
- 75g feta, crumbled
- Lemon wedges, to serve
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