Butterflied Lamb Leg with Baby Potato Smash

Butterflied Lamb Leg with Baby Potato Smash

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 13, 2016.
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If using BBQ, grill lamb for about 5 minutes, until lightly browned.

Ingredients

BABY POTATO SMASH

  • 800g potatoes, scrubbed and cut into quarters so they are all roughly the same size
  • 100g mint pesto aioli

BUTTERFLIED LAMB LEG

  • 600g butterflied lamb leg (at room temperature)
  • 1 tablespoon lamb spice mix

COS SALAD

  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 tablespoon olive oil
  • ¼ teaspoon sugar
  • ¾ teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 baby cos lettuce
  • 2 stalks celery
  • 1/2 telegraph cucumber
  • 2 tomatoes
  • 35g chopped walnuts and cranberries

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill or hot plate to high (if using).
  2. Toss potatoes with a drizzle of oil on first prepared tray. Season with salt and roast for 20–25 minutes, until golden and tender. Place in a large bowl and crush lightly. Fold through mint pesto aioli and season to taste with salt and pepper.
  3. Heat a drizzle of oil in a large frypan on medium-high heat. Pat lamb dry with paper towels and season with salt and pepper. Coat with lamb spice and a drizzle of olive oil. Cook lamb for about 2 minutes each side, until browned but not cooked through.
  4. Transfer lamb to second prepared tray and roast for 8–12 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly against the grain.
  5. While lamb cooks, prepare cos salad. Whisk mustard, olive oil, sugar and vinegarin a large bowl until smooth.
  6. Separate lettuce leaves and tear any larger leaves into 2–3 pieces; thinly slice celery; cut cucumber in half lengthways and thinly slice; roughly dice tomatoes. Add all to bowl with dressing and toss to combine. Season to taste and sprinkle with chopped walnuts and cranberries.
  7. Divide baby potato smash between plates, top with slices of butterflied lamb leg and serve cos salad on the side

Nutritional Information

Energy 1838 kj
439 kcal
Protein 25.2g
Carbohydrate 35.2g
Fat 16.6g