Roast Lamb & Plums2018-06-01
- Servings : 4
- Prep Time : 1:30 h
- Cook Time : 1:40 h
- Ready In : 3:10 h
- 1 lamb leg (around 2.5kg)
- 10 dried plums
- 500g fresh plums
- 250g cherry tomatoes
- 3 cloves of garlic
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp of oregano
- salt and freshly ground black pepper
- 3 tbsps of olive oil
- 1 small red onion, finely chopped
- lemon, sliced
Remove the bone from the meat. On the cut from which you extracted the bone, make two additional slashes with knife, so that you have three openings on the meat chop. Cover the meat with olive oil and add salt and pepper. Cut the cloves into small pieces, and insert them into the openings you made with the blade.
Insert the dried plums and herbs into the meat through the cuts. Use kitchen string to tie the leg and prevent the ingredients from falling. Cover the meat with the onion and lemon slices, and wrap it in the tin foil. Leave in the fridge for one hour.
Pre-heat the oven on 200°C. Put the lamb in a roasting dish and place in the oven for 40 minutes.
In the meantime, take out the pits from the plums and wash cherry tomatoes. Take out the lamb, and remove the tin foil and lemons and add olive oil, cherry tomatoes, plums and rosemary twigs.
Put the dish again in the oven and cook for another 50 minutes or until cooked to your liking. leave it to rest in the roasting tin for 10-15 minutes before serving.