Roast Lamb with Balsamic Thyme Blackberries

Name: Roast Lamb with Balsamic Thyme Blackberries
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: Serves 8
Ingredients: 170g blackberries; 60g White Mill caster sugar; 1 tsp thyme leaves; 1 tsp black peppercorns; 1 tsp salt; 1 cup Remano red wine vinegar; 1.8kg Killarnee Lamb boneless leg of lamb; The Olive Tree Australian extra virgin olive oil, for brushing; Small handful thyme sprigs, plus some to serve; Dressed rocket leaves, to serve

How to make Roast Lamb with Balsamic Thyme Blackberries

Prep Time: 10 minutes | Cook Time: 1 hour, 20 minutes, plus serving | Serves: 8

Ingredients

Pickle:

170g blackberries
60g White Mill caster sugar
1 tsp thyme leaves
1 tsp black peppercorns
1 tsp salt
1 cup Remano red wine vinegar

Lamb:

1.8kg Killarnee Lamb boneless leg of lamb
The Olive Tree Australian extra virgin olive oil, for brushing
Small handful thyme sprigs, plus some to serve
Dressed rocket leaves, to serve

Method

For the pickled blackberries, wash and gently dry the blackberries and place into a 500ml jar. Crush the sugar, thyme and peppercorns together in a mortar and pestle and stir in the salt and vinegar. Mix to combine and pour over the blackberries. Place the lid on shake. Leave for at least 2 hours.
Preheat oven to 180°C. Place the lamb into a heavy-based roasting pan. Brush with oil and season well with salt and pepper. Bake for 1 hour, 20 minutes or until cooked to your liking. Loosely cover with foil and set aside to rest for 20 minutes.
Carve the meat and serve with the pickled blackberries, thyme sprigs and some dressed rocket leaves.

Optional: The pickled blackberries will keep for a week in the fridge.