Fast-roasted But­ter­flied Leg of Lamb


A but­ter­flied leg makes a week­night-friendly cut of meat thanks to its fast cook­ing time. Put the to­ma­toes in the oven at the same time so every­thing cooks to­gether.

1 kilo­gram boned and but­ter­flied leg of lamb

sea salt and ground pep­per

2 tea­spoons finely chopped rose­mary

olive oil Pre­heat the oven to 200°C fan bake.

LAMB: Sea­son both sides of the lamb with salt, pep­per and the rose­mary. Heat a large oven­proof sauté pan with a lit­tle oil and when hot, brown the lamb for 3 min­utes on each side. If your sauté pan isn’t large enough, cut the lamb into two pieces.

Place in the oven and roast for 14 min­utes for medium-rare meat, turn­ing half­way through cook­ing. Rest, loosely cov­ered, for 5 min­utes be­fore slic­ing.

TO SERVE: Slice the meat and place on a serv­ing plat­ter. Spoon over the salsa (see recipe right) and any meat rest­ing juices. Gar­nish with a large bunch of cress or rocket leaves if de­sired.

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