Marinated Butterflied Lamb Leg with Garlic Roasties and Vegetables

Marinated Butterflied Lamb Leg with Garlic Roasties and Vegetables

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 17, 2016.
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A tasty take on the traditional lamb with roast veggies!

Ingredients

GARLIC ROASTIES

  • 600g potatoes, any larger ones cut in half
  • 1–2 tablespoons butter
  • 2 cloves garlic, minced

MINT AND HONEY LAMB MARINADE

  • 550g butterflied lamb leg (at room temperature)
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon GF balsamic vinegar
  • 1 teaspoon GF mustard (e.g. Dijon, wholegrain)
  • 2 teaspoons runny honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

VEGETABLES

  • 1 courgette
  • 200g green beans
  • 1/2 bag frozen peas, defrosted
  • 1 tablespoon butter
  • 1 tablespoon roughly chopped mint leaves

Steps

  1. oven to 220°C. Bring a medium pot of salted water to the boil. Boil a full kettle
  2. Cook potatoes in pot of boiling water for 5 minutes. While potatoes are cooking, place butter and drizzle of oil in a roasting dish/oven tray and heat in oven. Drain potatoes and carefully toss on hot dish/ tray with garlic and pinch of salt. Cook for 15–20 minutes or until golden and cooked through.
  3. Pat lamb dry with paper towels. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side until browned. Place on prepared tray and set aside.
  4. Combine all remaining mint and honey lamb marinade ingredients together in a bowl and pour over lamb. Roast for 8–10 minutes for medium-rare, or until cooked to your liking. Turn lamb halfway to coat in the marinade. Set aside, covered in foil to rest for about 5 minutes then slice.
  5. While lamb is cooking, prepare vegetables. Dice courgette 1cm; trim ends off beans and slice 1–2cm. Place courgette, beans and peas in heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes or until bright green and tender.
  6. Drain and toss with butter and mint. Season to taste with salt and pepper.
  7. Divide lamb, garlic roasties and vegetables between plates.

Nutritional Information

Energy 2447 kj
585 kcal
Protein 26.7g
Carbohydrate 29.1g
Fat 39.5g