Fast-Roasted Butterflied Leg of Lamb with Warm Tomato and Ginger Salsa
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.