Nigella’s Lamb Roast – the fast option

Nigella’s Lamb Roast – the fast option

Nigella’s Lamb Roast – the fast option – served with natural yoghurt and tomato and onion salad

Serves 4

Ingredients

8 cloves of garlic chopped finely
12 anchovy fillets chopped
4 tablespoons olive oil
2 tablespoons of fresh thyme
1 kg piece of boneless lamb leg mini roast butterflied
salt for seasoning

6 Roma tomatoes quartered
½ red onion sliced finely
2 tablespoons of coriander chopped finely
1 tablespoon of Pukara Estate red wine liqueur vinegar
1 tablespoon of olive oil

½ cup a2 natural yoghurt

For the roast, heat oven to 200 degrees, mix together the garlic, anchovy fillets, olive oil, and thyme and massage into the lamb, season the lamb with the salt, heat a non stick pan that can also go into the oven, when hot put the lamb in fat side down and render the fat for a few minutes, the put the pan in the oven to cook for twenty minutes, once done remove from oven and let rest then slice up.

For the tomato salad, mix all of the ingredients together and put in a serving dish.

Place the a2 yoghurt in a serving dish