Butterflied Lamb with Stuffing Balls and Honeyed Kumara

Steps

1. oven to 210°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion for 4–5 minutes, until soft. Add herbs and cook a further 1 minute. Add butter, turn off heat then stir to combine. In a bowl, combine half egg with remaining stuffing ball ingredients then stir through cooked onion/herb mixture until combined.
3. Roll stuffing into golf-ball sized balls, place onto first prepared tray and drizzle with oil. Toss kumara, honey and oil on second prepared tray and season. Roast stuffing balls and kumara for about 20 minutes, or until stuffing is golden and kumara is soft. Turn once during cooking.
4. Rub lamb with a drizzle of oil and season with salt. Wipe pan used to fry onions with a paper towel and return to high heat. Sear lamb for 1–2 minutes each side until browned. When stuffing balls and kumara have 8 minutes cook time remaining, place lamb on tray with kumara.
5. Cook lamb for 6–8 minutes for medium (depending on thickness), or until cooked to your liking. Set lamb aside, covered in foil to rest for about 5 minutes. Stir any resting juices from lamb into red wine jus (if making) and slice lamb thickly
6. Return pan to medium heat and add wine/stock (if making jus). Stir, using a wooden spoon and cook for 1–2 minutes until reduced. Add remaining jus ingredients and simmer for 4–6 minutes until thickened, stirring occasionally. Toss spinach and vinegar on tray with kumara then roughly mash using a fork.
7. Divide sliced lamb, stuffing balls and honeyed kumara between plates. Drizzle over red wine jus (if using) and scatter over whole sage leaves.