Butterflied Lamb Leg Roast with Kūmara, Brussels & Rosemary Gravy

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to a rolling boil on high heat.
2. Thinly slice kūmara and carrot into rounds and toss on a lined oven tray with oil. Season with salt and pepper and roast in the oven on the lower shelf for about 25 minutes, until tender and golden.
3. Roughly chop both measures of rosemary and set aside separately.
4. Season lamb with salt and pepper and rub with first measure of rosemary. 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 a lined oven tray. Bake above vegetables for 10-14 minutes for medium, or until cooked to your liking. Remove from oven and rest, covered.
5. Cut broccoli into florets and thinly slice Brussels sprouts. When kūmara has about 5 minutes remaining cook broccoli and Brussels in boiling water for about 3 minutes, until tender and bright green. Drain, return to pot and season with salt and pepper.
6. In a small bowl combine cornflour and water measure, mix well to form a thick paste and set aside. Heat oil in a small pot on medium heat. Add rosemary and cook for about 30 seconds, until fragrant. Add chicken stock and cornflour and water mixture, and bring to a simmer. Reduce heat to medium-low and cook for about 2 minutes, until thick. Stir through soy sauce and season to taste with salt and pepper.
7. Thinly slice lamb and stir any resting juices through gravy.
8. Roasted kūmara and greens topped with slices of lamb and gravy.