Rosemary & Peppercorn Butterflied Lamb
with Red Wine Pepper Jus
Calories
:
132 kcalProtein
:
2.4g proteinDifficulty
:
EasyAllergens:
- Milk
- Soy
Get ready for "oohs" and "aaahs" when you bring this lamb to the table! Seared for a golden char, then roasted to juicy perfection, it’s served with a luxurious jus that’s every bit worth savouring.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Rosemary
1 sachet
Aussie Spice Blend
2 packet
Red Wine Jus
(Contains: Milk, Soy;)
1
Butterflied Lamb Leg
Not included in your delivery
1 drizzle
olive oil
2 tsp
cracked black pepper
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Season butterflied lamb leg all over and place, fat-side down, in a large frying pan (no need for oil!).
- Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
- Increase the heat to high and sear lamb leg on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without.
2
- Meanwhile, pick and finely chop rosemary.
- In a small bowl, combine Aussie spice blend, rosemary and a generous drizzle of olive oil.
3
- Once lamb is on the oven tray, pour over marinade and evenly rub over all sides of the lamb with a spoon.
4
- Roast lamb for 15-20 minutes, or until cooked to your liking.
- Remove from oven and rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
5
- While the lamb is resting, return the frying pan to medium-high heat.
- Cook the cracked black pepper until fragrant, 30 seconds.
- Add red wine jus, any lamb resting juices and a splash of water. Cook, stirring, until warmed through, 1-2 minutes. Season to taste.
6
- Using a roasting fork (to keep the lamb steady) and a sharp knife, slice lamb.
- Drizzle over remaining roasting juices from the dish.
- Serve with red wine pepper jus. Enjoy!
