Roast Butterflied Lamb Leg & Garlic Gravy

• 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.