Butterflied Lamb leg with Baby Potato Smash
Ready in 35 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 16, 2017.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 16, 2017.
Zesty mint aioli is through the potato smash, the perfect accompaniment to succulent lamb.
Ingredients
BABY POTATO SMASH
- 800g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
- 100g mint aioli
BUTTERFLIED LAMB LEG
- 600g butterflied lamb leg (at room temperature)
- 1 tablespoon lamb spices
COS SALAD
- 1 teaspoon mustard (e.g. wholegrain, Dijon)
- 1 tablespoon olive oil
- ¼ teaspoon sugar
- ¾ teaspoon vinegar (e.g. red wine, white wine, cider)
- 1 baby cos lettuce
- 2-3 stalks celery
- ½ telegraph cucumber
- ½ punnet cherry tomatoes
- 35g chopped walnuts and cranberries
Steps
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oven to 220°C. Line two oven trays with baking paper.
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Toss potatoes with a drizzle of oil on first prepared tray. Season with salt and roast for 20-25 minutes, until golden and tender. Place in a large bowl and crush lightly. Fold through mint aioli and season to taste with salt and pepper.
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Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry with paper towels, season with salt and pepper and coat with lamb spice and a drizzle of olive oil. Add lamb to pan and cook for about 2 minutes each side, until browned but not cooked through.
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Transfer lamb to second prepared tray and roast for 8-12 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly against the grain.
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While lamb cooks, prepare cos salad. Whisk mustard, olive oil, sugar and vinegar together in a large bowl until smooth.
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Separate lettuce leaves and tear any larger leaves into 2–3 pieces; thinly slice celery; cut cucumber in half lengthways and thinly slice; cut tomatoes in half. Add all to bowl with dressing and toss to combine. Season to taste and sprinkle with chopped walnuts and cranberries.
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divide baby potato smash between plates and top with slices of butterflied lamb leg. Serve cos salad on the side.
Nutritional Information
Energy |
1834 kj 438 kcal |
---|---|
Protein | 35.2g |
Carbohydrate | 35.2g |
Fat | 16.6g |