Name: 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); 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); 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

BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM

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Servings: 6

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

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

Method

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.

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BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM

BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM

Ingredients

Method

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