Lamb roast with spinach, pesto and capers
- 1/2 cup spinach
- 3 tbspn pesto
- 1/2 cup capers
- 1 kg lamb
Get the lamb joint. Cut it open, so you can lay it out flat on a table.
Cover it with spinach, pesto and capers, all mixed together.
Add some seasoning, such as basil, oregano, mint, black pepper and salt.
Roll it up the joint and tie it together with some twine. Stick a thermometer in the center of the joint and then place it in the oven.
The internal temperature should hit 70°C (about 160°F). Remember that the internal temperature will keep rising a short while after taking it out of the oven. This is called carryover cooking.
Start the oven at 200°C (390°F), then decrease it to 150°C (300°F) after about 15 minutes. When the internal temperature of the roast gets to 65°C (150°F), Crank the oven up to 300°C (570°F) to get a nice crust.