Name: Marinated lamb leg with caponata
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 2 kilogram leg of lamb; 2 teaspoon sweet paprika; 1/4 cup (60ml) lemon juice; 1 tablespoon olive oil; 2 clove garlic, crushed; 3 cup (750ml) beef stock; 2 teaspoon finely shredded lemon rind; 2 tablespoon coarsely chopped fresh lemon thyme; Caponata; 2 tablespoon olive oil; 6 (360g) baby eggplants, coarsely chopped; 2 (300g) brown onions, coarsely chopped; 3 garlic, crushed; 2 (300g) stalks celery, trimmed, coarsely chopped; 2 (400g) red capsicums, coarsely chopped; 1 tablespoon baby capers, drained, rinsed; 2 tablespoon red wine vinegar; 3 (270g) egg tomatoes, coarsely chopped; 1/2 cup coarsely chopped fresh basil; 1/4 cup (40g) toasted pine nuts

Ingredients

2 kilogram leg of lamb

2 teaspoon sweet paprika

1/4 cup (60ml) lemon juice

1 tablespoon olive oil

2 clove garlic, crushed

3 cup (750ml) beef stock

2 teaspoon finely shredded lemon rind

2 tablespoon coarsely chopped fresh lemon thyme

Caponata

2 tablespoon olive oil

6 (360g) baby eggplants, coarsely chopped

2 (300g) brown onions, coarsely chopped

3 garlic, crushed

2 (300g) stalks celery, trimmed, coarsely chopped

2 (400g) red capsicums, coarsely chopped

1 tablespoon baby capers, drained, rinsed

2 tablespoon red wine vinegar

3 (270g) egg tomatoes, coarsely chopped

1/2 cup coarsely chopped fresh basil

1/4 cup (40g) toasted pine nuts

Method

1.Using a sharp knife, pierce lamb all over and place in a large bowl. Rub combined paprika, juice, oil and garlic all over lamb, pressing into cuts. Cover; refrigerate 3 hours or overnight.

2.Preheat oven to 200ºC.

3.Pour stock into a large shallow baking dish. Place lamb on oiled wire rack over dish and drizzle with any remaining paprika mixture. Roast, uncovered, 30 minutes, brushing lamb occasionally with pan juices. Reduce oven to 180ºC; roast, uncovered, about 1¼ hours or until lamb is cooked as desired. Cover lamb; stand 20 minutes.

4.Meanwhile, to make caponata, heat half the oil in large saucepan. Cook eggplant until browned all over. Remove from pan. Heat remaining oil in same pan and stir onion, until soft. Add garlic, celery and capsicum; continue stirring over heat until vegetables soften. Stir in capers, vinegar, tomato, eggplant and half the basil. Cover and cook over low heat about 15 minutes or until mixture thickens slightly. Stir remaining basil and pine nuts into caponata just before serving.

5.Serve sliced lamb with caponata, sprinkled with combined rind and thyme.

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