Quick and Easy

Marinated lamb leg with green tomato chutney

This simple yet flavourful marinated lamb leg recipe is paired with a punchy green tomato and apple chutney that's just perfect for chilly spring weather
Marinated lamb leg with green tomato chutneyRob Shaw/Bauersyndication.com.au
6
2H 15M
2H

Ingredients

Marinated lamb leg
Green tomato chutney

Method

1.Place the lamb leg in a shallow dish. Pour over the combined remaining ingredients, turning the leg to coat. Chill, covered, for at least 2 hours or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.
2.For the tomato chutney, combine all the ingredients in a heavy-based saucepan. Bring to the boil on high, then reduce heat to low. Simmer gently for 40-50 minutes, stirring occasionally, until thickened. Transfer to sterilised jars and seal.
3.Preheat oven to 200°C. Place the lamb in a baking dish. Roast for 15 minutes. Reduce oven to 180°C and roast for 1 hour, for medium-rare, or longer to taste.
4.Rest, loosely covered with foil, for 15 minutes prior to carving. Serve with chutney, potato bake and salad.
  • For an easy potato bake, in a bowl, toss 6 peeled and thinly sliced potatoes, 1 thinly sliced onion, 75g chopped butter and 2 tbsp olive oil together. Season to taste and spread evenly into a shallow casserole dish. Bake at 220°C for 30 minutes. Reduce oven to 180°C and bake a further 1 hour. Make a salad with 100g mixed leaves, 1 sliced mango, ¼ cup toasted pecans and a ready-made lemon vinaigrette.
Note

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