Lemon and caper stuffed leg of lamb with potatoes, vegetables and pesto
Guest recipe by Emberz executive chef Simon Henry
1.2kg boneless Blue Sky Butchery lamb leg
2 preserved lemon wedges, flesh removes and rind cut into thin strips
Place tomatoes in a roasting pan, coat with a little olive oil, season with salt and pepper and roast at 100°C for 40 minutes, then set aside.
Turn oven up to 180°C and place capsicum in a roasting pan coat with olive oil and season with salt and pepper and roast for 40 minutes or until tender and skins are blistered. Cool slightly, peel skin, remove seeds and cut into 4cm wide strips.