METHOD

Place the rosemary, Oregano mustard and lemon peel into the small FOOD PROCESSOR bowl and process until finely chopped, about 30 secs - 1 min.

Add the olive oil and powdered spices into the bowl and pulse until well mixed but not emulsified, 20 secs total.

Remove the bowl from the base and the blade from the bowl. Add the salt and mix with a spatula until combined.

Place the lamb in a large non-porous bowl and cover with herb and spice mixture. Massage well and allow to marinade for 30 mins.

Place the lamb onto a piece of baking paper, skin side down and pour any remaining marinade from the bowl onto the meat. Roll the lamb from the narrowest end into itself. It will go aprox 1.5 times around. Tie or truss the lamb with string in 2 cm sections.

Place into a microwave crisper tray skin side up and use the pre-programmed cook setting for cooking meat. Select only 1 kg as there is no bone and it won’t require as long as a 1.5 kg piece. The oven will preheat to 200’c for 5mins, immediately place the pan in the oven and it cook for 35 mins.

Once the timer goes off, remove from oven and carefully flip out legs for the crisper pan.

Set the combi WAVE 3IN1 to grill for 10 mins so the skin begins to become golden and crisp.

Allow to rest for 15 mins before carving and placing on a platter. Pour any pan juices back over the lamb and serve with salsa verde, toum, flatbreads and salad.