Butterflied Lamb Leg with Freekeh and Creamy Mushrooms

Steps

1. Preheat ove to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Pat lamb dry with paper towels and toss in a shallow bowl with a drizzle of oil and lamb spices. Season with salt and pepper and set aside to marinate for at least 5 minutes.
2. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and return to pot. Cover and set aside to keep warm. While freekeh cooks, heat a drizzle of oil in a large fry-pan on high heat.
3. Cook lamb for about 2 minutes each side, until golden. Transfer to prepared tray and bake for 8-12 minutes for medium (depepnding on thickness), or until cooked to your liking. Set aside, covered with foil, to rest before slicing thickly.
4. Return pan to high heat with another drizzle of oil. Cook leek and mushrooms for about 4 minutes, until softened. Add salt, carrot and lamb spices and cook for 1-2 minutes, until fragrant. Add stock and cook until almost evaporated. Remove pan from heat and fold through sour cream.
5. Add any resting juices from lamb to the pan and season to taste with salt and pepper. While mushrooms cook, whisk together mustard, olive oil and vinegar in a large bowl. Quarter pear and thinly slice. Add pear and rocket to bowl with dressing, toss to combine and season to taste with salt and pepper.
6. To serve, divide freekeh between plates and top with thick slices of lamb. Drizzle over plenty of creamy mushrooms and serve rocket salad on the side.