Butterflied Lamb Leg with Moroccan Vegetables

Butterflied Lamb Leg with Moroccan Vegetables

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, September 10, 2017.
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A classic family favourite.

Ingredients

Moroccan Vegetables

  • 300g baby potatoes, scrubbed and diced 2cm
  • 300g pumpkin, peeled and diced 2cm
  • 2 carrots, peeled and cut into 1.5cm thick x 5cm long sticks
  • 1 parsnip, peeled and cut into 1.5cm thick x 5cm long sticks
  • 2 teaspoons Moroccan spice mix
  • 1 head broccoli, cut into small florets

Butterflied Lamb Leg

  • 550g butterflied lamb leg (at room temperature)
  • 2 teaspoons Moroccan spice mix

Mint Pesto Aioli

  • 60g mint pesto aioli

Steps

  1. Preheat oven to 220oC. Line two oven trays with baking paper. Toss potatoes with a drizzle of oil on first prepared tray and season with salt. Cook for 5 minutes. Add pumpkin, carrots, parsnip and first measure of Moroccan spice mix, toss and cook a further 12 minutes. Add broccoli and cook a further 8-10 minutes, until vegetables are tender.
  2. While vegetables cook, pat lamb dry with paper towels and season both sides with salt, pepper and second measure of Moroccan spice mix.
  3. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb 2-3 minutes each side, until browned but not cooked through.
  4. Transfer lamb to second prepared tray and bake (on rack below vegetables) for 9-11 minutes for medium-rare (depending on thickness), or until cooked to your liking. Transfer to a plate, cover with foil to rest for at least 5 minutes.
  5. Once rested, slice thickly against the grain.
  6. To serve, divide Moroccan vegetables between plates and top with slices of lamb. Drizzle over mint pesto aioli.

Nutritional Information

Energy 2049 kj
490 kcal
Protein 27.9g
Carbohydrate 22.7g
Fat 31.0g