Roasted Herb-Citrus Lamb Roulade

Ingredients

• 1 tablespoon (2-3 sprigs) fresh rosemary leaves
• 1 cup Italian parsley leaves, loosely packed
• 1¼ teaspoons (4-5 sprigs) fresh thyme leaves
• 8 garlic cloves
• ½ teaspoon cumin seed toasted
• 2 tablespoons olive oil plus 1 tablespoon for brushing
• 1 tablespoon lemon juice
• 2 lemons, zested (about 1 tablespoon)
• 2 oranges, zested (about 1 tablespoon)
• 1 boneless leg of lamb 1.6kg, fat trimmed and butterflied
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

Special equipment

• Butcher's twine

Method

1. Combine rosemary, parsley, thyme, garlic, cumin, 2 tablespoons olive oil and lemon juice in the small bowl of a food processor. Process into a coarse puree. Scrape puree into a medium bowl and stir in lemon and orange zests. Set aside.
2. Unroll lamb and place fat side down between 2 pieces of plastic wrap. Pound lamb using a rolling pin or meat mallet to about 2cm thickness, creating as much of a rectangle shape as possible. Making a few shallow cuts in the thicker portions of the interior of the lamb will help it to flatten more easily when pounding.
3. Season both sides with salt and pepper then lay lamb on work surface fat side down. Spread the puree evenly on top.
4. Starting from the short side, tightly roll lamb in a jelly-roll fashion. Using butcher's twine, tie at 2.5cm, intervals to secure lamb and create a cylindrical shape. Cook immediately or wrap and refrigerate up to 24 hours. Before cooking, remove lamb from refrigerator and allow to rest at room temperature for 1 hour.
5. To cook, insert wire rack into rack position 3. Select ROAST/220°C (450°F)/65 minutes. Press Start to preheat. Place lamp on top of the rack in the roasting pan and brush top with 1 tablespoon olive oil. After 15 minutes drop temperature to 160°C (325°F) for the remaining cooking time.
6. Roast until an instant-read thermometer inserted into the centre of the thickest part reads 52°C for medium-rare, about 50 minutes. The temperature will continue to rise as the lamb rests.
7. Transfer lamb to a cutting board, loosely tent with foil and rest for 20 minutes before slicing. Serve immediately.