Lamb Leg with Capsicum and Eggplant Ajvar

Charmaine Lu -
  • 2.5kg lamb leg, deboned
  • 75g rock salt
  • 1 tbsp smoked paprika
  • 1.25 litres chicken stock
  • For the Ajvar
  • 1kg red capsicums
  • 1kg eggplants
  • 55g sugar
  • 1 tsp red wine vinegar
  • Add the lamb to a large pot with 4 litres of water and the salt. Chill, covered, overnight in the fridge. Meanwhile, make the ajvar by charring the eggplants and capsicums all over on the barbecue until blackened. Place in a bowl, cover with foil and leave to sweat for 30 mins. When ready, peel and discard the skins and seeds, then add the flesh to a food processor with the resting juices and pulsing until blended but chunky.
  • Add the eggplant and capsicum mix to a frying pan with the vinegar and sugar, and cook until thickened. Remove from the heat, season well, then set aside to cool. When the lamb is ready, pull it from the brine and pat fry. Place on a baking tray and chill, uncovered, for 7 hours. Remove from the fridge and bring to room temperature, and preheat the oven to 220C.
  • Season the lamb all over with salt flakes and smoked paprika, then place on a rack in a roasting tin and roast for 20 mins. Add enough stock to come up to the base of the leg, cover everything with foil and bake at 105C overnight, for 14 hours. When ready, remove from the oven and leave to rest, still covered, for 2 hours. Carve the meat into thick steaks, brush with the rendered fat from the roasting tin, and griddle for 1 minute on each side or until char-lined. Serve with the ajvar - it’s more than worth the wait!
Overnight
8 serving