Craving restaurant-worthy roast lamb? Curtis Stone unveils the secrets to cooking boneless leg lamb! Learn key techniques, get tips for lamb shoulder and bone-in cuts and master the art of how to cook roast lamb all in one video.
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Herb-crusted lamb with cannellini bean salad
Serves 4 with lamb leftovers Cooking 50 mins Prep 15 mins + 20 mins resting time
1kg Coles Australian Lamb Boneless Leg Roast
1 tbs extra virgin olive oil
2 tbs Dijon mustard
1/3 cup finely chopped flat-leaf parsley
1 bunch chives, finely chopped
1 bunch dill, finely chopped
1 lemon, rind finely grated
400g can cannellini beans, rinsed, drained
200g red Perino tomatoes, halved
1 Lebanese cucumber, quartered lengthways, sliced horizontally
1/3 cup (55g) pitted kalamata olives, halved
60g pkt Coles Australian Baby Rocket
Dressing:
2 tbs finely chopped shallots
1 tbs red wine vinegar
1 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil
1 tbs finely chopped flat-leaf parsley
1. Preheat oven to 190°C (170°C fan-forced). Coat lamb with 1 tbs oil and generously season. Heat a large ovenproof frying pan over medium-high heat. Add lamb and cook, turning, for 8-10 mins or until brown all over. Transfer the lamb to a board, then drain any fat from the pan. Return lamb to the pan and roast, turning halfway through cooking, for 40 mins or until an instant-read thermometer inserted into the centre of the lamb registers between 54°C and 56°C. Set aside for 20 mins to rest.
2. Remove string from lamb and brush with mustard. On a large plate, combine parsley, chives, dill and lemon rind. Roll lamb in parsley mixture, pressing gently.
3. To make the dressing, in a medium bowl, whisk the shallots, vinegar and lemon juice. Gradually whisk in the oil. Stir in the parsley leaves. Season. Add the beans, tomatoes, cucumber and olives and toss to combine. Season.
4. Arrange rocket on a large serving platter and top with bean mixture. Cut lamb into 1cm-thick slices and arrange alongside the salad on the platter.
Want more easy recipes? Check out our ‘Cook with Curtis Stone’ playlist [ Ссылка ], which includes:
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00:00 - Intro
00:22 - What cut of lamb to choose
01:06 - How to prep lamb for roasting
01:19 - How to sear lamb
01:47 - How to roast lamb
02:19 - How to check if your lamb is ready
02:48 - How to crust lamb
03:12 - How to carve lamb
03:36 - how to carve lamb with a bone
04:20 - Final dish
