Roast Cauliflower & caramelised onions and grated haloumi
Charred Olives, parsley and tahini yoghurt
Pre heat oven to 160°C dry heat.
Place lemons,rosemary, garlic, half the olive oil, salt and pepper in a gastronome. Place olives, anchovies, lemon juice and remaining olive oil in a bowl. Stir well to combine. Season with salt and pepper.
Season lamb leg all over with salt and pepper. Nestle lamb on top, rub marinate into lamb and roast uncovered to an internal doneness of 56°C.
Transfer lamb to a large tray, cover loosely with foil to rest. Carve lamb, across the grain and serve with accompaniments.
