Butterflied Lamb Leg with Fondant Potato and Gravy

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Line a medium sized baking dish with baking paper.
2. Cook potatoes Pat potatoes dry and add to prepared baking dish along with first measure of stock and 2 Tbsp butter. Bake for about 20 minutes, until tender. Turn oven to high grill. Grill potatoes for 5-8 minutes, until golden and crispy. Turn once during grilling. Mix gently with a spoon and season.
3. Cook lamb Heat a drizzle of oil in a large fry-pan on high heat. Season lamb and cook for about 2 minutes each side, until caramelised. Place on a lined oven tray and bake for 8-10 minutes for medium (depending on thickness). Rest, covered then slice thickly. Reserve pan and cooking juices.
4. Make gravy Return pan to low heat. Add ½ Tbsp flour and using a whisk, blend flour into lamb juices, add second measure of stock and bring to a simmer. Cook for about 2 minutes, until gravy has reduced slightly. Add lamb gravy and cook, whisking, until hot through and smooth. Keep warm.
5. Cook broccoli Dice broccoli 1-2cm and finely dice stalk. Roughly chop spinach and set aside. Add broccoli and peas to pot of boiling water and cook for 4-5 minutes, until bright green and tender. Drain, return to the pot and mash. Fold through spinach and crumble in feta. Season to taste.
6. To serve Divide fondant potatoes, broccoli crush and lamb between plates. Drizzle over gravy