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
  • 1 packet Fantastic Rice Crackers – Original, roughly crushed
  • 4 cloves garlic crushed
  • 2-4 sprigs fresh rosemary
  • 2-4 sprigs oregano
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  1. Step 1

    Preheat the oven to 180°C.

  2. 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.

  3. 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.

  4. Step 4

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

  5. Step 5

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

  6. Step 6

    Pat the lamb dry with paper towel.

  7. 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.

  8. Step 8

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

  9. 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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