Butterflied Lamb Leg with Creamy Mushrooms

Steps

1. Preheat oven 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 first measure of 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 medium fry-pan on high heat.
3. Cook lamb for about 2 minutes each side, until golden. Transfer to prepared tray and bake for 5-7 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thinly. Return pan to high heat with another drizzle of oil.
4. Cook leek and mushrooms for about 4 minutes, until softened. Add salt, carrot and second measure of 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 and any resting juices. Season to taste.
5. While mushrooms cook, whisk together mustard, olive oil and vinegar in a medium bowl. Quarter pear, remove core and seeds 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 slices of butterflied lamb. Spoon over plenty of creamy mushrooms and serve rocket salad on the side.