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, 160-170◦C to internal doneness of 60◦C.
Transfer lamb to a large tray, cover loosely with foil to rest. Carve lamb, across the grain and serve with accompaniments.
