Rosemary & Caramelised Onion Lamb Leg
with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Gorgeous, tender lamb rump, oozing with a caramelised onion and rosemary marinade, is a total standout in today's gourmet feast. With a side of crispy potato wedges, bright veggies, fetta and almonds, dinnertime has now been made ten times better
Ingredients
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Dutch Carrots
400 g
Butterflied Lamb
1 packet
Rosemary
2
Sweet Potato
1 packet
Onion Chutney
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, trim green tops from Dutch carrots and scrub them clean. • Place carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.
• While carrots are roasting, finely chop garlic. Pick rosemary leaves and finely chop. • In a medium bowl, combine garlic, rosemary, onion chutney, the balsamic vinegar and a drizzle of olive oil. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
• Transfer lamb to a third lined oven tray. Spoon caramelised onion mixture over lamb. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes (the lamb will keep cooking as it rests!).
TIP: If your oven only has two shelves, add the lamb to the tray with the Dutch carrots.
• While lamb is resting, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 4-5 minutes. Season to taste.
• Slice lamb. • Divide rosemary and caramelised onion lamb, roast veggies and green beans between plates. Spoon over any juices from the tray. • Crumble over fetta cubes. Garnish with slivered almonds (see ingredients) to serve. Enjoy!
