Herbed Lamb Leg with Pea and Feta Orzo

Steps

1. Preheat oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Cut broccoli into small florets; dice red onion and courgette 1.5cm; crumble feta. Roughly chop parsley and set aside.
2. Toss broccoli, red onion and courgette on tray with lemon zest, juice and a drizzle of oil. Season and spread in a single layer. Place in oven for about 8 minutes while preparing lamb. Pat lamb dry (without removing herbs), cut in half width-ways and season well with salt. Heat a drizzle of oil in a fry-pan on high heat and cook lamb for 2 minutes each side until browned.
3. Place lamb on top of veggies on tray and place in oven for 8-10 minutes (depending on thickness), for medium, or until cooked to your liking. Allow to rest for about 10 minutes before slicing thinly (see tip).
4. While lamb rests, cook pasta in pot of boiling water for 6 minutes. Add peas and cook for a further 1 minute until pasta and peas are tender. Drain well and toss with a little oil to avoid sticking. Set aside.
5. While lamb rests, combine mayonnaise, parsley, mustard and hot water in a small bowl. Season and set aside for serving. Toss roast veggies and pasta together in a large bowl with feta, mustard, vinegar and olive oil. Season to taste.
6. To serve, divide pea and feta orzo pasta between plates or bowls and top with slices of herbed lamb. Drizzle with parsley mayonnaise.