This cheese and herb crust lends a rich and crunchy texture to
the classic roast lamb.
Serves: 8
Prep time: 15 minutes
Cooking time: 1 hour, 40 minutes (plus 10
minutes resting time)
Ingredients
- 1/2 loaf Artisan Ciabatta Bread
- 135g jar Always Fresh Fusions Basil and Parmesan Tapenade
- 85g packet Great Lakes Pine Nuts
- 2kg leg of lamb
- Salt
- Black pepper, freshly ground
- 375g tub Black Swan Tzatziki
Cooking instructions
- Preheat oven to 190°C.
- Remove crust from bread and break into pieces. Process in a
food processor to breadcrumbs. Transfer to a bowl and stir in
tapenade and pine nuts. Mix well to combine.
- Place lamb onto a chopping board and cut slashes 1cm deep
across surface. Season with salt and pepper. Press crust onto lamb
to completely cover, pushing down into the cuts. Place into a large
roasting pan.
- Roast for 1 hour 40 minutes for medium (allow 25 minutes per
500g) or until cooked to your liking.
- When cooked, remove and cover with foil. Rest for at least 10
minutes before slicing and serve with roasted vegetables and a
dollop of tzatziki.