Butterflied Lamb Leg with Garlic Spuds and Brocco Cauli Cheese

Steps

1. Preheat oven to 230°C. Bring two large pots of salted water to the boil. Line an oven tray with baking paper. Set aside a medium oven-proof dish. Dice potatoes 2cm and cook in first pot of boiling water for 5 minutes, add garlic cloves and cook a further 2 minutes. Drain and place on prepared tray.
2. Toss potatoes and garlic with olive oil and season. Roast for about 25 minutes until potatoes are golden. Cut broccoli and cauliflower into small florets. Cook in second pot of boiling water for 3 minutes, drain and leave to steam dry in ovenproof dish.
3. Melt butter in a small pot on low heat. Add flour and cook for 1 minute stirring constantly with a whisk. Slowly add milk while stirring. Add mustard and salt and simmer, stirring occasionally, for about 4 minutes or until smooth and thick. Place broccoli and cauliflower into a prepared oven-proof dish.
4. Pour sauce over broccoli and cauliflower to cover and top with cheese. Bake for about 15 minutes until cheese is melted and golden. Heat olive oil in a large fry-pan on medium heat. Pat lamb dry and season. Cook for 3 minutes each side.
5. When potatoes have 10 minutes cook time remaining, push to one side of tray and place lamb on other side. Sprinkle both with roast lamb spice and toss to coat. Roast for about 6-10 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest before slicing thinly against the grain.
6. To serve, divide lamb between plates with garlic potatoes. Serve brocco cauli cheese on the side. Squeeze sweet flesh from garlic cloves as you eat and discard skins.