{"id":2419,"date":"2020-08-05T09:56:01","date_gmt":"2020-08-04T21:56:01","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/butterflied-lamb-leg-roast-with-broccoli-smash-gravy\/"},"modified":"2023-08-07T14:36:10","modified_gmt":"2023-08-07T02:36:10","slug":"butterflied-lamb-leg-roast-with-broccoli-smash-gravy","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/08\/05\/butterflied-lamb-leg-roast-with-broccoli-smash-gravy\/","title":{"rendered":"Butterflied Lamb Leg Roast with Broccoli Smash & Gravy"},"content":{"rendered":"
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Butterflied Lamb Leg Roast with Broccoli Smash & Gravy<\/h2>\n
Sunday lunch is sorted with our recipe for a classic roast with veggies and gravy.<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Veggies<\/h4>
  • 800<\/span> g<\/span> baby potatoes<\/span> cut in half<\/span><\/li>
  • \u00bd<\/span> brown onion<\/span> cut into wedges<\/span><\/li>
  • 200<\/span> g<\/span> yams<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Broccoli Smash<\/h4>
    • 1<\/span> broccoli<\/span> cut into small florets<\/span><\/li>
    • 1<\/span> bunch<\/span> mint<\/span> roughly chopped<\/span><\/li>
    • 250<\/span> g<\/span> frozen peas<\/span><\/li>
    • 1<\/span> Tbsp<\/span> butter<\/span><\/li><\/ul><\/div>

      Gravy<\/h4>
      • \u00bd<\/span> brown onion<\/span> thinly sliced<\/span><\/li>
      • Gravy spices<\/span> (1 tsp onion powder, \u00bd tsp garlic powder, \u00bc tsp dried rosemary, \u00bc tsp dried chives, \u00bc tsp mustard powder, 3 tsp beef stock powder, 10g plain flour)<\/span><\/li>
      • 1<\/span> cup<\/span> water<\/span><\/li><\/ul><\/div>

        Lamb<\/h4>
        • 600<\/span> g<\/span> butterflied lamb leg<\/span><\/li>
        • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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          Instructions<\/h3>
          • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake).<\/span><\/div><\/li>
          • Prep potatoes and onion and toss with yams and oil on a lined oven tray. Season with salt and pepper and roast for about 35 minutes, until golden and cooked through.<\/span><\/div><\/li>
          • Prep broccoli, mint and second measure of onion and set aside. <\/span><\/div><\/li>
          • Pat lamb dry and season with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook lamb for 3 minutes each side, until browned (but not cooked through). Transfer lamb to a lined oven tray and cook for 8-14 minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan for gravy.<\/span><\/div><\/li>
          • Bring a medium pot of salted water to the boil. Add broccoli and peas to pot and cook for about 5 minutes, until bright green and tender. Drain well and return to pot along with mint and butter. Mash and season to taste with salt and pepper. Cover to keep warm.<\/span><\/div><\/li>
          • Return reserved pan to medium heat. Cook onion for about 4 minutes, until soft. Add gravy spices and cook for 1 minute, stirring. Slowly add water measure to pan, stirring to prevent lumps forming. Cook for a further 3-4 minutes, until thickened. Season to taste with salt and pepper. <\/span><\/div><\/li>
          • Thinly slice lamb against the grain and add any resting juices to gravy.<\/span><\/div><\/li>
          • Serve lamb, veggies and broccoli smash topped with gravy.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2384,2375,2374],"tags":[1844,1955,1839,1956],"class_list":["post-2419","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-lunch","category-myfoodbag","category-recipes","tag-family-friendly","tag-gravy","tag-lamb","tag-roast","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=2419"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2419\/revisions"}],"predecessor-version":[{"id":16263,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2419\/revisions\/16263"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15520"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=2419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=2419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=2419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}