Butterflied lamb leg with lemon and herb cream
35 mins Preparation
45 mins Cook
6 Serves
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INGREDIENTS
- 1.6kg piece Amelia Park boneless & butterflied lamb leg
- 2 lemons, zested
- 60ml (¼ cup) lemon juice
- 60ml (¼ cup) honey
- 3 cloves garlic, crushed
- 3 tsp sweet paprika
- 2 tbs finely chopped rosemary
- 60ml (¼ cup) extra virgin olive oil
- 6 small sweet corn, husk removed
- 3 bunches asparagus, trimmed
Lemon & herb cream
- 360g (1½ cups) light sour cream
- 2 tbs finely chopped dill
- 2 tbs finely chopped mint
- 2 tbs finely chopped flat-leaf parsley
- 1 lemon, zested, juiced
Apple & parmesan salad
- 2 small green apples, thinly sliced
- 80g baby rocket
- 75g (¾ cup) chopped walnuts
- 50g (2/3 cup) shaved parmesan
- 60ml (¼ cup) white balsamic vinegar
- 2 tbs olive oil
Method
- Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
- Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
- When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
- To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
- Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.
Tips
- Substitute sour cream with crème fraiche or yoghurt.
- If time permits marinade lamb for 3 hours or overnight.
- Butterflied lamb leg cooks quicker than a bone in lamb leg. Substitute with butterflied shoulder or boned and rolled shoulder.
- Alternatively, cook in a preheated moderate barbecue oven.
- The lamb leg – is a versatile and economical cut of meat. Tender and full of flavour there are many cuts that come from the leg and can be turned into a variety of meals to keep the family happy. These cuts include traditional leg roasts, mini roasts, butterflied legs, leg steaks, bone less leg and easy carve legs – no excuse for not knowing what to cook with that list.
- Take the roast out of the oven 15 mins before cooking to allow it to cook evenly.
- Use a meat thermometer to check when you lamb is done (medium recommended).
- Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.
- Download the free “Lamb Roast” app to help cook the perfect lamb roast every time.
- 1.6kg piece Amelia Park boneless & butterflied lamb leg
- 2 lemons, zested
- 60ml (¼ cup) lemon juice
- 60ml (¼ cup) honey
- 3 cloves garlic, crushed
- 3 tsp sweet paprika
- 2 tbs finely chopped rosemary
- 60ml (¼ cup) extra virgin olive oil
- 6 small sweet corn, husk removed
- 3 bunches asparagus, trimmed
Lemon & herb cream
- 360g (1½ cups) light sour cream
- 2 tbs finely chopped dill
- 2 tbs finely chopped mint
- 2 tbs finely chopped flat-leaf parsley
- 1 lemon, zested, juiced
Apple & parmesan salad
- 2 small green apples, thinly sliced
- 80g baby rocket
- 75g (¾ cup) chopped walnuts
- 50g (2/3 cup) shaved parmesan
- 60ml (¼ cup) white balsamic vinegar
- 2 tbs olive oil
- Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
- Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
- When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
- To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
- Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.
Tips
- Substitute sour cream with crème fraiche or yoghurt.
- If time permits marinade lamb for 3 hours or overnight.
- Butterflied lamb leg cooks quicker than a bone in lamb leg. Substitute with butterflied shoulder or boned and rolled shoulder.
- Alternatively, cook in a preheated moderate barbecue oven.
- The lamb leg – is a versatile and economical cut of meat. Tender and full of flavour there are many cuts that come from the leg and can be turned into a variety of meals to keep the family happy. These cuts include traditional leg roasts, mini roasts, butterflied legs, leg steaks, bone less leg and easy carve legs – no excuse for not knowing what to cook with that list.
- Take the roast out of the oven 15 mins before cooking to allow it to cook evenly.
- Use a meat thermometer to check when you lamb is done (medium recommended).
- Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.
- Download the free “Lamb Roast” app to help cook the perfect lamb roast every time.
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