Salmoriglio is a southern Italian oregano lemon sauce, that varies from region to region, but has a sharpness of flavour, suited to the rich taste of the Ryland breed of lamb reared at The Farmer’s Larder farm in Franklinford, just north of Daylesford (@thefarmerslarderdaylesford).
Serves: 8 to 10
A simple roast lamb can be transformed into something spectacular by taking the extra time to brine and prepare the meat overnight before cooking. It will turn your Sunday roast into a family celebration.
1 boned shoulder or leg of lamb (trussed with butcher’s string optional) 1.8 to 2kgs
4 litres of water
210g kosher salt
2 heads of garlic, peeled and crushed with the side of a knife
1 tablespoon of black peppercorns
3 sprigs of fresh rosemary
A small handful of fresh sage
75ml of rice bran oil
Mix all ingredients together in a large pot and bring to the boil. Stir occasionally. Allow to cool on the stove for an hour, then cover and place in the fridge to completely cool. Once cooled place the lamb in a non-reactive container (glass or stainless steel) and cover completely with the brine, use a plate to hold the meat under the brine if necessary. Allow to brine for at least 12 hours /overnight.
Remove lamb from the brine, pat dry with paper towel and place uncovered in the fridge for an hour to dry out the surface. Preheat oven to 200C.
In a hot pan, heat the butter and oil together. Brown the meat and then allow to rest in a baking dish. Add 1½ cups of water to the pan and place into the oven. At Passing Clouds, we then place the lamb on a rotisserie over coals for 3 hours, however at home you can replicate this in a Weber BBQ, or in a convection or fan forced oven. To replicate at home, place the lamb in the oven for 20 minutes at 200C, then turn the oven down to 130C for a further 2 hours. Remove from the oven and allow to rest, covered for half an hour.
A handful of fresh oregano leaves picked, washed, and spun (placing in a clean tea towel and swinging this around your head outside will remove excess water)
1 lemon juiced
A pinch of salt flakes
¾ cup of olive oil
Place the oregano, salt and lemon juice in a mortar and pestle with a small amount of olive oil. As you work this into a paste, add more oil to get a smooth, velvety consistency.
Salmoriglio can be served smothering the lamb as you’re about to dine or served on the side.
Matched perfectly with a glass of Passing Clouds Fools On the Hill Pinot Noir