Spiced Butterflied Lamb Leg with Pesto Crushed Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large and a medium pot of salted water to the boil.
2. Cook potatoes in large pot of boiling water for 12-15 minutes, until tender. Drain, return to pot with pesto and mayonnaise and season with salt and pepper. Roughly crush using a fork. Set aside, covered to keep warm.
3. While potatoes are cooking, pat lamb dry, season both sides with salt and pepper and sprinkle over lamb spice mix. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 2 minutes each side, until browned.
4. Transfer lamb to prepared tray and bake for 9-12 minutes for medium-rare (depending on thickness), or until cooked to your liking. Transfer to a plate and cover with foil to rest for at least 5 minutes, before slicing thickly against the grain.
5. While lamb is cooking, prepare the salad. Finely dice broccoli florets and cook with peas in medium pot of boiling water for 2-3 minutes, until tender. Drain well.
6. In a medium bowl mix oil, maple syrup/honey, mustard, vinegar and garlic together. Peel and grate carrot and add to bowl with dressing, along with broccoli and peas. Toss to combine and season to taste
7. divide slices of spiced lamb, pesto crushed potatoes and broccoli salad between plates.