Easy Carve Lamb with Goats Cheese and Herb Crust

Serves	Preparation	Cooking	Difficulty
6	25 min	90 min	Capable Cook

1x 2kg boneless easy carve leg of saltbush lamb with shank bone (ask the butcher to prepare the lamb and truss into a nice shape)
5 tbsp olive oil
250g fresh goats cheese, at room temperature
1 tbsp whole grain mustard
1 lemon, zest
Sea salt
Cracked black pepper

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Step 1

Preheat the oven to 180°C.
Step 2

Heat 2 tablespoons of oil in a large, heavy ovenproof roasting pan over medium-high heat. When the pan is hot, sear the roast until lightly browned on all four sides. Transfer the meat to a cutting board and cut away the twine.
Step 3

In a bowl, mash and stir together the goat cheese and 1 tablespoon of olive oil, mustard and lemon zest until combined. Season with salt and pepper to taste.
Step 4

Place the rice crackers into a zip lock bag and smash with a rolling pin to a medium rough crumb.
Step 5

Add the garlic, remaining 2 tablespoons of olive oil, rosemary and oregano to the bag and mix well.
Step 6

Pat the lamb dry with paper towel.
Step 7

Spread the goats cheese mixture on the three exposed sides of the lamb and then pat on the cracker and herb crumb, pressing firmly so it adheres.
Step 8

Cover the shank bone with alfoil and return the lamb to the pan and place it in a preheated oven.
Step 9

Roast for approximately 90 minutes or until the internal temperature reads 65°C for medium rare. Let the lamb rest for 15 minutes before carving.

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