Butterflied Lamb Leg with Rosemary Roasties and Apple Radish Salad

Steps

1. oven to 210°C. Line an oven tray with baking paper
2. Toss potatoes with dried rosemary on prepared tray with a drizzle of olive oil. Season with salt and pepper. Roast for 20–25 minutes until golden and crispy. Turn once during cooking.
3. Pat lamb dry with paper towels and coat with BBQ lamb spice mix and a drizzle of olive oil. Heat oil in fry-pan on high heat and brown lamb for about 2 minutes each side until golden brown.
4. When potatoes have 6 minutes remaining, transfer lamb to the same tray, pushing the potatoes to one side. Cover lamb with foil and return to oven for 6–7 minutes, depending on thickness, for medium-rare, or until cooked to your liking.
5. Remove lamb and potatoes from the oven and allow lamb to rest for 5 minutes before thinly slicing against the grain.
6. While lamb cooks in oven, prepare salad; finely dice apple, cucumber and red onion; trim radishes and thinly slice radishes and mint leaves. Combine all in a bowl and toss with olive oil, sesame oil and vinegar. Season with salt and pepper.
7. Spoon rosemary roasties onto each plate, alongside slices of butterflied lamb leg. Spoon over apple radish salad, or serve on the side