Butterflied Lamb Leg with Baby Potatoes & Salsa Verde

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep & cook potatoes. Cut any larger potatoes in half. Add to a large pot with a pinch of salt and cover with hot tap water. Bring to the boil and cook on high heat with the lid on, for 20-25 minutes, until tender. Prep broccoli. Add broccoli and green beans to potatoes for last 3 minutes of cook time, or until bright green and tender. Drain well, then return to pot with butter. Season to taste with salt and pepper.
3. Prep lamb. Pat lamb dry and toss with lamb spices. Season with salt and pepper.
4. Cook lamb. Heat oil in a large fry-pan on mediumhigh heat. Cook lamb fat side down, for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium (depending on thickness), or until cooked to your liking. Rest, covered.
5. To finish. Thinly slice lamb and toss in any resting juices.
6. Serve. Potatoes topped with lamb, salsa verde and spinach.