BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM
Ingredients
- 1.6 kg piece boneless / butterflied lamb leg
- 2 lemons zested
- 60 ml lemon juice
- 60 ml honey
- 3 cloves garlic crushed
- 3 tsp sweet paprika
- 2 tbs finely chopped rosemary
- 60 ml extra virgin olive oil
- 6 small sweet corn husk removed
- 3 bunches asparagus trimmed
Lemon & herb cream
- 360 g light sour cream 1½ cups
- 2 tbs finely chopped dill
- 2 tbs finely chopped mint
- 2 tbs finely chopped flat-leaf parsley
- 1 lemon zested, juiced
Apple & parmesan salad
- 2 small green apples thinly sliced
- 80 g baby rocket
- 75 g chopped walnuts
- 50 g shaved parmesan
- 60 ml white balsamic vinegar
- 2 tbs olive oil
Instructions
- Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
- Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
- When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
- To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
- Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.