Greek Butterflied Lamb Leg

Nutrition per serve

Ingredients

• 1pcs lemon
• 2pcs potato
• 250ml cream
• 10g Greek seasoning
• 350g butterflied lamb leg
• 50g mixed salad leaves
• 23ml olive oil

Method

1. Step 1 — Parboil potato
   Bring a medium saucepan of water to the boil for the potato. Preheat the oven to 180C, fan-forced. Grease a 1L (4 cup) baking dish. Line an oven tray with baking paper. Finely grate ½ tsp lemon zest. Cut the unpeeled potatoes into 5mm-thick slices. Add the potato to the pan of boiling water and cook for 4 mins or until just tender. Drain.
2. Step 2 — Bake potato
   Combine the lemon zest, three-quarters of the cream* and half the Greek seasoning in a bowl and season with salt and pepper. Layer half the potato in the baking dish. Pour over half the cream mixture. Repeat with the remaining potato and remaining cream mixture. Bake on the lower oven shelf for 35 mins or until golden and the potato is tender (see Kitchen 101).
3. Step 3 — Cook lamb
   Meanwhile, combine the remaining Greek seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add lamb and turn to coat. Heat a medium frypan over high heat. Cook lamb, turning regularly, for 4 mins or until browned. Transfer to the lined tray. Roast the lamb on the upper shelf for 6-7 mins for medium-rare, or until cooked to your liking. Rest for 8 mins.
4. Step 4 — Make salad
   While the lamb is resting, juice half the lemon and cut the remaining lemon into wedges. Put 1 tsp lemon juice* and 2 tsp olive oil in a large bowl, season with salt and pepper and whisk to combine. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Slice the lamb. Divide the lamb, salad and potato bake among plates. Drizzle the lamb with any resting juices. Serve with the lemon wedges and enjoy!
6. Step 6 — Kitchen 101
   The cream may look like it has split slightly after baking. Don't worry, it will still taste delicious.

Allergens

Milch, Gluten, Sulfit, Wheat