Butterflied Lamb Leg 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 medium fry-pan on medium heat. Stir-fry onion for 4-5 minutes, until soft. Add herbs and cook for a further 1 minute. Add butter then turn off heat. Place remaining stuffing ball ingredients using half of the beaten egg (see tip) in a medium bowl. Add cooked onion and mix well to combine. Reserve pan.
3. Roll stuffing mixture into golf ball-sized balls and place onto first prepared tray. Drizzle with olive oil. Toss kumara, honey and a drizzle of olive oil on second prepared tray and season. Roast both trays for about 20 minutes, until balls are golden and kumara is soft. Turn stuffing balls once during cooking.
4. Rub lamb with a drizzle of oil and a pinch of salt. Wipe out reserved pan and return to high heat. Cook lamb for 1-2 minutes each side, until browned. Remove from pan, set aside and reserve pan. When balls and kumara have 8 minutes cook time remaining, place lamb on tray with kumara.
5. Roast lamb for 6-8 minutes for medium (depending on thickness), or until cooked to your liking. Remove lamb from oven and set aside, covered in foil, to rest for about 5 minutes. Reserve any resting juices from lamb for red wine jus, then slice lamb thickly.
6. Return reserved pan to medium heat (if making jus). Add in wine/stock, stir to release any brownings and reduce for 1-2 minutes. Add remaining jus ingredients, along with lamb resting juices and simmer for 4-6 minutes, stirring, until thick. Toss kumara with spinach and vinegar and roughly mash.
7. place slices of lamb, stuffing balls and honeyed kumara and spinach onto each plate. Drizzle over jus (if using) and garnish with whole sage leaves.