Fast-Roasted Butterflied Leg of Lamb with Warm Tomato and Ginger Salsa
Photography Vanessa and Michael Lewis.
A butterflied leg makes a weeknight-friendly cut of meat thanks to its fast cooking time. Put the tomatoes in the oven at the same time so everything cooks together.
Serves: 6–8
INGREDIENTS
1 kilogram boned and butterflied leg of lamb
sea salt and ground pepper
2 teaspoons finely chopped rosemary
olive oil
Warm Fresh Tomato and Ginger Salsa
1 punnet cherry tomatoes
2 tablespoons olive oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
1 tablespoon grated fresh ginger
zest ½ an orange
juice 1 orange
1 tablespoon Worcestershire sauce
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Lamb: Season both sides of the lamb with salt, pepper and the rosemary. Heat a large ovenproof sauté pan with a little oil and when hot, brown the lamb for 3 minutes on each side. If your sauté pan isn’t large enough, cut the lamb into two pieces.
Place in the oven and roast for 14 minutes for medium-rare meat, turning halfway through cooking. Rest, loosely covered, for 5 minutes before slicing.
To serve: Slice the meat and place on a serving platter. Spoon over the Warm Tomato and Ginger Salsa (see below) and any meat resting juices. Garnish with a large bunch of cress or rocket leaves if desired.
Warm Tomato and Ginger Salsa: Put the tomatoes on a lipped baking tray and drizzle with olive oil. Roast for 15 minutes until the skins have split and the tomatoes are soft but not totally collapsing. Set aside.
Heat 2 tablespoons oil in a sauté pan and add seeds, onion, garlic, chilli and ginger. Season with salt and cook for 5 minutes. Add the orange zest, juice and Worcestershire sauce and cook for 3 minutes. Add the tomatoes with their pan juices and gently stir together.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.