Marinated Butterflied Lamb Leg with Garlic Roasties and Vegetables

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Boil a full kettle
2. Cook potatoes in pot of boiling water for 5 minutes. While potatoes are cooking, place butter and drizzle of oil in a roasting dish/oven tray and heat in oven. Drain potatoes and carefully toss on hot dish/ tray with garlic and pinch of salt. Cook for 15–20 minutes or until golden and cooked through.
3. Pat lamb dry with paper towels. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side until browned. Place on prepared tray and set aside.
4. Combine all remaining mint and honey lamb marinade ingredients together in a bowl and pour over lamb. Roast for 8–10 minutes for medium-rare, or until cooked to your liking. Turn lamb halfway to coat in the marinade. Set aside, covered in foil to rest for about 5 minutes then slice.
5. While lamb is cooking, prepare vegetables. Dice courgette 1cm; trim ends off beans and slice 1–2cm. Place courgette, beans and peas in heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes or until bright green and tender.
6. Drain and toss with butter and mint. Season to taste with salt and pepper.
7. Divide lamb, garlic roasties and vegetables between plates.