Lamb Leg

Ingredients

• 1.5 kg small lamb leg (1 small lamb leg)
• Salt
• black pepper (freshly ground)
• 5 garlic cloves
• 2 tbsp butter
• olive oil (cold‑pressed)
• 8 tbsp freshly chopped herbs (marjoram, thyme, rosemary, parsley)
• 2 tbsp freshly grated lemon zest
• 350 g chickpeas soaked overnight (or canned)
• 4 tomatoes
• 0.5 tsp chili powder
• 4 Spring Onions
• 1 white onion
• a handful of basil (roughly chopped)

Instructions

1. 1.

   Wash the lamb leg, pat dry and rub with salt and pepper. Peel the garlic cloves and cut them in half lengthwise. Using a sharp knife make small deep cuts around the meat and insert the garlic pieces into the cuts. Let it rest for about 1 hour. Mix 6 tbsp olive oil with the herbs and lemon zest, then spread thickly over the leg. Roast in a preheated oven (convection, 160°C) for approximately 100–120 minutes.

2. 2.

   Meanwhile cook the chickpeas according to package instructions and drain. Peel and finely chop the white onion. Wash, trim and slice the spring onions into rings. Wash the tomatoes, blanch them briefly, halve, deseed and dice. Heat 3 tbsp oil in a large pan and sauté the onion until translucent. Add the chickpeas, spring onions and tomatoes and cook for 2–3 minutes. Season with salt and chili powder, then stir in the basil.