Easter is a traditional time for eating lamb. This slight twist on the festive family roast adds a level of delicious complexity accompanied by a salad that brings a subtle interplay between the sweet beetroot, umami savouriness of the soy and bitterness of the chicory. The AEG SteamPro Oven provides just the right amount of moisture to keep the lamb tender and full of flavour.
1.5kg leg of lamb
10g sea salt
50ml sesame oil
20ml Japanese soy
30g fresh ginger
30g fresh garlic cloves
15g Korean chili flakes
6 medium beetroot
1 bunch chicory
1 tsp freshly ground black pepper
2 tsp balsamic
1 tsp Japanese soy
2 tsp EV olive oil
Remove the lamb from the refrigerator 1 hour before preparation to allow more even cooking.
Preheat the AEG SteamPro Oven to 160°C.
Add the ginger and garlic to a mortar and pestle and grind to a fine paste with the sesame oil.
Add the chili flakes and the soy to form a loose paste.
Evenly score the fat of the lamb to a depth of 5mm and rub the paste marinade over evenly.
Put the lamb into a heavy based roasting pan and cook around 2 1/2 hours, basting the meat with its fat from time to time.
Cook the lamb to your preferred temperature (I prefer medium 65–70°C for the best flavour and texture).
Remove the meat from the oven to rest for 20–30 minutes prior to serving.
Wash the beetroots under running water.
Wrap each in a square of baking paper and then a sheet of foil.
Place into the oven along with the lamb and test for tenderness with a skewer after 2 hours.
If tender remove from the oven and allow to cool a little.
Remove the skins using the baking paper they roasted in.
Slice roughly into a salad bowl and season the black pepper.
Add the soy, olive oil and balsamic and toss through.
Wash the chicory well and drain.
Toss with the beetroot.
Carve the lamb and serve with some of the pan juices over the meat and salad on the side.