BUT­TER­FLIED LAMB LEG WITH TOMATO SALAD AND GRILLED AS­PARA­GUS

Matamata Chronicle - - Out & About -

Ready in: 40 min­utes Prep: 10 min­utes Cook: 30 min­utes Serves: 4

800g but­ter­flied lamb leg (at room tem­per­a­ture)

2 ta­ble­spoons lamb spice mix (see recipe at right)

Zest of 1 lemon

Baby po­ta­toes

800g baby po­ta­toes 2 ta­ble­spoons but­ter

Tomato salad and grilled as­para­gus

250g pun­net vine toma­toes 70g Parme­san cheese 250g bunch as­para­gus, woody ends re­moved

3 tea­spoons bal­samic glaze (store-bought)

2 ta­ble­spoons picked basil leaves

Pre­heat bar­be­cue hot plate or grill to medium. Bring a large pot of salted wa­ter to the boil.

Pat lamb dry and rub with lamb spice mix, lemon zest and a driz­zle of oil. Sea­son and set aside.

Cook lamb on the bar­be­cue grill for 20-25 min­utes for medium (de­pend­ing on thick­ness), or un­til

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