Greek-Spiced Butterflied Lamb Leg with Roasted Kūmara Salad & Greek Dressing

Greek-Spiced Butterflied Lamb Leg with Roasted Kūmara Salad & Greek Dressing

Ready in 40 minutes • Serves 6
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, June 12, 2022.
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Succulent lamb leg is rubbed with Greek spices, seared on the pan to seal in the juices and finished in the oven. Pair this beautiful cut of lamb with roasted kumara salad and finish with cooling Greek dressing and yoghurt - this is a meal you don't want to miss out on!

Ingredients

Salad

  • 800g kumara, diced 2cm
  • 400g potatoes, diced 2cm
  • 1 parsnip, diced 2cm
  • 1 red onion, cut into wedges
  • 2 broccoli, cut into small florets
  • 1/2 pack Greek spices
  • 1 drizzle of oil

Lamb

  • 900g butterflied lamb leg
  • 1/2 pack Greek spices
  • 1 drizzle of oil

Serve

  • 1 pack greek dressing
  • 200g yoghurt

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice kūmara, potatoes and parsnip, cut onion into wedges and broccoli into small florets. Toss veggies on 2 lined oven trays with first measure of Greek spices and oil. Season with salt and pepper and roast for an initial 15 minutes. After 15 minutes, add broccoli to trays and cook a further 8-10 minutes, until veggies are tender.
  3. Pat lamb dry, season with salt and pepper and toss with remaining Greek spices. Heat a large dry frypan on medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to oven tray with veggies. Bake for 10-14 minutes for medium, or until cooked to your liking. Remove from oven and rest, covered. Thinly slice lamb.
  4. Salad topped with lamb, Greek dressing and yoghurt.

Nutritional Information

Energy 1929 kj
461 kcal
Protein 40.1g
Carbohydrate 42.5g
Fat 12.5g