I bought a leg of hogget at a bargain price and decided to use a portion of it in this recipe This makes about 3 servings. As for the chocolate balsamic jus, I just threw together 2 tsps of balsamic vinegar with a tsp of melted dark chocolate.
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 Simon Gault Cooks |
Herb Oil: (mix together)
2 stalks of thyme, leaves only, minced
1 tender sprig of rosemary, minced
1 clove of garlic
1/4 cup extra-virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
Roasted Vegetables:
1.5 tbsp salted butter
1/2 clove of garlic, crushed
3 large portobello mushrooms
1/2 baby eggplant, cut into 3 strips lengthways
1 small courgette, quartered lengthwise
Salt and cracked black pepper
1/2 red capsicum, deseeded, chargrilled and skinned
3 vine ripened tomatoes, prick 3 times around the calyx
3 semi dried tomatoes
- Melt the butter and add the garlic.
- Place the mushrooms, eggplant and courgette on a baking pan.
- Season with salt and pepper, brush with garlic butter and roast at 180° C for 10 minutes.
- Remove from the oven and set aside.
- Roast the capsicum at 220° C skin side up along with the vine ripened tomatoes.
- Remove the capsicum after 10 mins and cool in a bowl covered in cling film.
- Peel off the skin and cut into thirds lengthwise.
- Remove the tomatoes after 15 mins.
About 500g portion of tunnel boned hogget leg
Salt and cracked pepper
- Season the meat with salt and pepper.
- Rub half the herb oil and roll up skin side out.
- Truss with twine, season the exterior and insert a rotisserie skewer through the center.
- Cook, basting occasionally with the remaining herb oil, until the internal temperature measured in the centre of the meat is 58°
- Remove the meat from the rotisserie and rest under foil for 30 minutes.
Chocolate Balsamic Jus: (mix together)
90ml Madeira jus (recipe to follow)
1 tbsp chocolate balsamic vinegar
Assembly:
- Slice the lamb and arrange over the roasted vegetables.
- Top the lamb with semi-dried tomatoes and serve with chocolate balsamic jus.
(Recipe from here)
