Lamb and asparagus spell summer
Get fired up for the hot weather.
BUTTERFLIED LAMB LEG WITH TOMATO SALAD AND GRILLED ASPARAGUS Ready in: 40 minutes Prep: 10 minutes Cook: 30 minutes Serves: 4 Butterflied lamb leg
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
Lamb spice mix
1 teaspoon dried rosemary 1 teaspoon ground cumin teaspoon garlic powder teaspoon onion powder 1 teaspoon paprika 2 teaspoons dried oregano 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 cooked to your liking. Turn every 5 minutes to ensure even cooking. Set aside, covered, to rest.
While lamb is cooking, cut potatoes into halves and quarters until roughly the same size and cook in pot of boiling water for about 15 minutes, until tender. Drain well, return to pot and toss with butter. Season and set aside.
Slice tomatoes into 1cm slices, season and place on a platter. Shave Parmesan cheese and set aside. Remove woody ends from asparagus.
Cook asparagus on barbecue hot plate for about 3 minutes, until charred and tender. Add to the platter with the tomatoes, top with Parmesan cheese, drizzle over balsamic glaze and garnish with picked basil leaves. Slice lamb thickly against the grain.
To serve, divide slices of lamb, baby potatoes and tomato salad between the plates.
Recipe courtesy ofMyFood Bag myfoodbag.co.nz/bbq
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