Roast Butterflied Lamb Leg & Garlic Gravy
with Minty Pea Pod Salad, Buttery Roast Veg & Pistachios
- May contain traces of allergens
- Milk
Ingredients
3
Garlic
1 packet
Mint Sauce
(May be present: Milk.)
1
Dutch Carrots
1
Beetroot
1 packet
Pistachios
1 packet
Pea Pods
packet
Spinach & Rocket Mix
1 packet
Homestyle Gravy
400 g
Butterflied Lamb
1 packet
Chat Potatoes
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Trim green tops from Dutch carrots, then scrub carrots clean. Quarter chat potatoes. Cut beetroot into small chunks. • Place the butter in a small heatproof bowl, then microwave in 10 second bursts until melted. • Place carrot, potatoes and beetroot on a lined oven tray. Drizzle with the melted butter, season generously with salt and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut any larger baby carrots into half lengthwise.Season butterflied lamb leg on both sides.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook the lamb until browned, 2 minutes each side. • Transfer lamb to a lined oven tray with the unpeeled garlic cloves. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 5 minutes. TIP: The lamb will keep cooking as it rests!
• While the veggies are roasting, trim pea pods. • Roughly chop pistachios. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, until tender, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• In a medium bowl, combine mint sauce and a drizzle of red wine vinegar and olive. Season to taste. • Just before serving, add salad leaves and slightly cooled pea pods. Toss to coat.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• Remove the roasted garlic cloves from their skin, then discard the skins.
• Lightly mash garlic with a fork.
• Return the frying pan to medium-high heat. Cook mashed garlic and homestyle gravy with a splash of water, stirring, until warmed through, 1-2 minutes. Remove pan from heat.
• Slice the roast lamb shoulder. • Divide lamb, minty pea pod salad and buttery roast veg between plates • Spoon garlic gravy over lamb and roast veg. • Sprinkle with chopped pistachios to serve. Enjoy!
