New Zealand Fresh Butterflied Leg Of Lamb
New Zealand Fresh Butterflied Leg Of Lamb gets boned out to produce a faster cooking roast and is easier for carving. By removing the bone and flattening this cut it allows it to cook more evenly then what it would on the bone. This cut is divine roasted in a oven bag to seal the juices in. However do rest the meat for at least half the cooking time to allow the muscle to relax again.
Marinated Butterflied Lamb Leg with Garlic Roasties and Vegetables:
- 600g potatoes, any larger ones cut in half
- 1–2 tablespoons butter
- 2 cloves garlic, minced
Mint and Honey Lamb Marinade
- 550g butterflied lamb leg (at room temperature)
- 1 tablespoon chopped mint leaves *
- 1 teaspoon GF mustard (e.g. Dijon, wholegrain)
- 2 teaspoons runny honey
- 1 tablespoon GF balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 courgette
- 200g green beans
- 1/2 bag frozen peas, defrosted *
- 1 tablespoon butter
- 1 tablespoon roughly chopped mint leaves
- Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Boil a full kettle
- Cook potatoes in pot of boiling water for 5 minutes. While potatoes are cooking, place butter and drizzle of oil in a roasting dish/oven tray and heat in oven. Drain potatoes and carefully toss on hot dish/ tray with garlic and pinch of salt. Cook for 15–20 minutes or until golden and cooked through.
- Pat lamb dry with paper towels. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side until browned. Place on prepared tray and set aside.
- Combine all remaining mint and honey lamb marinade ingredients together in a bowl and pour over lamb. Roast for 8–10 minutes for medium-rare, or until cooked to your liking. Turn lamb halfway to coat in the marinade. Set aside, covered in foil to rest for about 5 minutes then slice.
- While lamb is cooking, prepare vegetables. Dice courgette 1cm; trim ends off beans and slice 1–2cm. Place courgette, beans and peas in heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes or until bright green and tender.
- Drain and toss with butter and mint. Season to taste with salt and pepper.
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