1,5 kg leg of lamb, boned and butterflied
15 ml (1 tsp) minced garlic
salt and freshly ground black pepper to taste.
Rice salsa verde
250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
250 ml (1 cup) extra virgin olive oil
125 ml (1/2 cup) fresh lemon juice
125 ml (1/2 cup) chopped fresh parsley
1/3 cup chopped spring onions
1/4 cup chopped fresh mint
15 ml (1 tbsp) lemon zest
1/2 tsp cayenne pepper
salt to taste.
1.Preheat the oven to 190°C.
2.Place lamb on work surface, skin side down. Sprinkle with garlic, salt and black pepper and set aside.
3.For the rice salsa verde, combine all of the ingredients in a large bowl or blender and blend using the pulse for just a few minutes or until well mixed.
4.Spoon ½ cup rice salsa verde over the lamb. Roll up the lamb and tie tightly with kitchen string.
5.Place the lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 50°C. This is for medium-rare, which will take about about 1 hour and 30 minutes. If you like lamb medium to well-done, roast for another 20 minutes.
6.Let lamb stand at room temperature for 15 minutes, transfer to a cutting board and remove string.
7.Arrange the sliced leg of lamb or whole lamb on a platter. Spoon remaining rice salsa verde over the meat.