Garlic & Rosemary Butterflied Leg of Lamb with Roasted Vegetables

For the Lamb:

• 1.5kg Tender Gourmet Butchery Butterflied Leg of Lamb
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard
• Juice of 1 lemon

For the Roasted Vegetables:

• 3 large potatoes, cubed
• 2 carrots, sliced
• 1 red onion, quartered
• 1 zucchini (courgette), sliced
• 2 tablespoons olive oil
• Salt & pepper to taste

Let’s get cooking! Follow these simple steps to create a perfectly roasted butterflied leg of lamb.

Prepare the Marinade: In a bowl, mix olive oil, garlic, rosemary, salt, pepper, Dijon mustard, and lemon juice. (Note: you can save time by purchasing a pre-marinated Butterflied Lamb Legs in 5 delicious flavours)

Marinate the Lamb

• Rub the marinade all over the butterflied leg of lamb and let it sit at room temperature for 30 minutes.

Preheat & Prepare

• Preheat oven to 200°C (or heat a BBQ to medium-high).
• Toss the potatoes, carrots, onion, and zucchini with olive oil, salt, and pepper. Spread on a roasting tray

Cook the Lamb

• Oven Method: Place lamb over the vegetables and roast for 40-45 minutes for medium-rare (55-60°C internal temp).
• BBQ Method: Grill over medium heat for 6-8 minutes per side, then let it rest.

Cooking Tips

• For extra tenderness, bring steaks to room temperature before cooking.
• To enhance the crust, press the spice blend firmly onto the steak before searing.
• For medium doneness, cook steaks for 4-5 minutes per side.

Rest & Serve

• Let the lamb rest for 10 minutes before slicing.
• Serve with the roasted vegetables and a drizzle of pan juices.

Cooking Tips:

• For extra flavour, marinate the lamb overnight.
• For a crispier crust, sear the lamb in a hot pan before roasting.
• Pair with tzatziki or mint sauce for a fresh contrast.