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.