Herb stuffed butterflied leg of lamb
SERVES 6-8 | 30 MINS PREP | 1 HR COOK TIME
INGREDIENTS
1.5kg lamb leg, butterflied
Green herb paste
2 spring onions, finely chopped
2 Tbsp chopped parsley
2 Tbsp fresh coriander
1 Tbsp chopped chives
1 tsp chopped oregano
2 garlic cloves, crushed
3 Tbsp lemon juice
¼ tsp ground cumin
3-4 Tbsp olive oil
Beetroots and dressing
3 bunches (about 15) baby beetroot
2 Tbsp cider vinegar
1 Tbsp maple syrup
¼ cup olive oil
To serve
8 shallots
8 potatoes
A bunch of green beans
METHOD
Preheat the oven to 220°C conventional bake.
To make the paste, place all the ingredients, except the oil in a food processor and mix for 30 seconds.
Drizzle in the oil until it forms a paste.
Season and set aside.
Open out the lamb, trim off excess fat and skin and place with the flesh side up.
Spread over the green herb paste.
Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven.
Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes.
Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.
While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside.
Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer.
Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside.
To make a basic gravy, discard most of the fat from the roasting dish at the end of cooking. Whisk in 1 tablespoon of flour, then 2 cups of stock. Cook on stovetop, stirring continuously until a syrup consistency.
Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.
Recipe and image thanks to recipes.co.nz
