Amelia Park Roast Butterflied Lamb Leg, minted Garlic and rosemary tray potatoes and shortcut gravy

1. Take the chill offthe lamb. Remove the lamb from the refrigerator 1 hour before cooking to take off the chill and encourage more even cooking
2. Preheatthe oven. Preheat the oven to 200°C conventional or 180°C fan-forced.
3. Prepare the potatoes. Place the potatoes, olive oil, honey, rosemary and Dijon mustard in a large bowl. Season generously with salt and pepper, then toss until evenly coated.
4. Arrange the potatoes in a large baking dish and pour over the beef stock. Transfer to the oven and on a lower rack with another oven rack above and bake for 15 minutes.
5. Sear the lamb. Meanwhile, rub the lamb on both sides with the olive oil and season with sumac. Heat a large frying pan over high heat. Sear the lamb for 2–3 minutes on each side, or until well browned.
6. Roast the lamb. Place the seared lamb, fat-side up, on the rack directly above the potatoes and roast for approximately 15 minutes per 500g. For example, a 1kg lamb leg will take approximately 30-40 minutes. Check the internal temperature at the earliest suggested cooking time and continue roasting, if needed, until it reaches the pull temperature for your preferred level of doneness.
7. Rest the lamb. Using tongs, transfer the lamb from the oven rack to a tray with low sides,and loosely cover with foil. Rest for at least 10 minutes. Use the temperature guide below, as the lamb’s thickness and your preferred level of doneness may affect the final cooking time.
8. Finish the potatoes. Check the potatoes and, if needed, return them to the oven while the lamb rests. Cook for a further 5–10 minutes, or until tender and crisp around the edges.
9. Make the gravy. Melt the butter in a saucepan over medium heat. Add the garlic and optional rosemary sprig. Reduce the heat to low and cook gently for 3 minutes to infuse. Remove and discard the rosemary.
10. Add the flour and cook, stirring, for 30 seconds. Stir in the sherry, then gradually add the warm stock, stirring continuously until smooth.
11. Add any juices from the resting lamb and stir to combine. Increase the heat to medium-high and cook for 6–8 minutes, stirring regularly, until the gravy has thickened. Season to taste, then keep warm.
12. Prepare the peas. Cook the peas according to the packet instructions. Drain well, then stir through the butter and season with salt and pepper.
13. Serve. Slice the rested lamb across the grain and serve with the crisp potatoes, buttered peas and warm gravy.

* Remove the lamb from the oven when it reaches the pull temperature.

** The internal temperature should continue to rise as the lamb rests.

• The precise cooking time will depend on the size and thickness of the butterflied For the best result, use an instant-read meat thermometer and insert it into the thickest part of the meat.
• Slice the lamb across the grain for maximum
• If the potatoes need additional colour, spread them into an even layer before returning them to the oven while the lamb