4 slices sourdough bread, torn into bite-sized pieces
¼ cup milk, warmed
1 egg, lightly beaten
2 Tbsp currants
5 sprigs oregano, leaves picked, torn
1 Tbsp Moroccan seasoning
1.5 kg easy-carve leg of lamb
Extra 10 small sprigs oregano
¼ cup flat-leaf parsley leaves, very finely chopped
4 cloves garlic, crushed
2 tsp capers, drained, chopped
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 kg baby chat potatoes, halved
1 red capsicum, deseeded roughly chopped
1 yellow capsicum, deseeded roughly chopped
2 bay leaves
Extra ¼ cup extra virgin olive oil
- To make stuffing, put bread and milk in a large bowl and set aside for 15 minutes. Add egg, currants, oregano and Moroccan seasoning and mix well to combine.
- Preheat oven to 200°C. Lay lamb on a work surface, skin-side down, and unroll. Arrange stuffing in centre of lamb. Re-roll, enclosing stuffing, and secure with 6 lengths of kitchen twine. Transfer to a roasting pan, fat-side up.
- Using a small sharp knife, make 10 small, 1cm-deep incisions across top of meat. Insert extra oregano sprigs.
- Put parsley, garlic, capers and oil in a small bowl and stir to combine. Finely grate in zest of orange (reserve orange) and stir to combine. Season. Rub mixture all over lamb.
- Roast lamb for 1½ hours. Remove lamb from oven and cover loosely with foil. Set aside to rest for 30 minutes.
- Meanwhile, increase oven to 220°C. Cut reserved zested orange in half, then arrange in a second large roasting pan with potato, capsicum and bay leaves. Drizzle with extra oil and roast for 30 minutes or until potato is just tender and capsicum and orange are slightly blackened.
- Arrange lamb on a board with orange and capsicum, then drizzle over pan juices. Serve with potato on the side.