Garlic Lamb Roast with Balsamic, Fig & Bocconcini Salad

Ingredients

2 (about 750g) mini lamb round roasts
3 garlic cloves, each cut into 6 slices
1tbs horseradish cream
1tbs olive oil
Freshly ground black pepper
180g container bocconcini, drained, cut in half
6 figs cut into quarters
80g mesclun salad leaves, washed, dried
60ml (1/4 cup) balsamic vinegar
60ml (1/4 cup) olive oil, extra
Pinch of salt

 

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Method

1. Preheat oven to 200çC. Place lamb in a roasting pan. Use a sharp knife to cut 9 evenly spaced slits, about 2cm deep and 1cm long, in the top of each lamb roast. Insert a slice of garlic in each slit. Brush lamb with horseradish cream and drizzle with the oil. Season with pepper.

2. Roast lamb in preheated oven for about 30 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.

3. Meanwhile, combine the bocconcini, figs and mesclun salad leaves in a large bowl. Drizzle with the balsamic vinegar and extra olive oil and gently toss to combine. Taste and season with salt and pepper.

4. Cut the lamb across the grain into thin slices. Serve immediately with the salad.