Butterflied Lamb with Baby Potatoes and Tarragon Sour Cream

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ grill to high (if using).
2. Heat a drizzle of oil in a large frypan on high heat. Pat lamb leg dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side, until browned.
3. Transfer to prepared tray and roast for 10-12 minutes for medium (depending on thickness), or until cooked to your liking. Cover with foil and set aside to rest for at least 10 minutes before slicing thickly against the grain.
4. While lamb is cooking, cut potatoes into halves or quarters until they are roughly all the same size. Cut broccoli into small florets and roughly chop stalk 1cm. Cook potatoes in pot of boiling water for 12 minutes, until just tender.
5. Add broccoli to pot with potatoes and cook for a further 2-3 minutes, until broccoli is bright green and tender. Drain well, return both to pot and gently toss with butter and mustard. Season to taste with salt and pepper and set aside, covered, to keep warm
6. While potatoes and broccoli cook, remove core from apple and thinly slice. Toss with rocket, vinegar and a drizzle of olive oil in a medium bowl. Season to taste with salt and pepper. Finely chop tarragon leaves and mix in a small bowl with sour cream and lemon juice. Season to taste with salt.
7. Divide baby potatoes and broccoli between plates and top with slices of butterflied lamb. Dollop with tarragon sour cream and serve salad on the side.