105 minutes (including resting)
Serves 4-6
Ingredients
1.5kg leg of lamb (at room temperature)
3 tbsp olive oil
6 cloves garlic, 2 finely chopped, 4 whole
1 onion, roughly chopped
2 sticks of celery, roughly chopped
2 carrots, roughly chopped
2 sprigs rosemary
2 sprigs thyme
1 lemon, zest grated
Cracked black pepper
Sea Salt Flakes
For the Mint and Caper Sauce:
1 large sprig of mint, leaves only, finely chopped
1 tbsp capers, finely chopped
1 tsp dark brown sugar
3 tbsp white wine vinegar
1 tbsp water
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