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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
 

  1. 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.
  2. Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
  3. 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.
  4. To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
  5. Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.