Roast Lamb With Lemon And Capers

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 1/2 kg unrolled boneless lamb loin, scored rind
• 1 tablespoon rinsed capers, finely chopped
• 1 teaspoon grated fresh lemon rind
• 1 tablespoon fresh lemon thyme leaves
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons olive oil
• 1 lemon, juice of

Recipe

• 1 preheat oven to 220 degrees centigrade.
• 2 combine capers, lemon rinf, thyme, parsley and 1 tbs oil.
• 3 rub all mixture into underside of lamb.
• 4 roll up lamb and secure with cotton string.
• 5 rub lamb rind with the remaining oil and salt, ensuring to rub salt well into the score in the rind.
• 6 place the lamb on an elevated rack in a baking dish and into a preheated oven to let the clock do the work.
• 7 cook for 20 minutes then reduce heat to 180 degrees centigrade and cook for a further hour, or to your liking.
• 8 remove from oven and allow to rest for 10 minutes before serving.
• 9 there is no need to cover a roast with crackling while it rests.
• 10 serve with roasted vegetables.