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Lamb is my all-time absolute favourite meat and other than a lamb leg chop or lamb cutlet, a leg roast is my favourite type of cut and way to cook it. Caleb happens to share my love for lamb and this is a slightly different take on your traditional roast lamb.
Lately I’ve been really loving butterflied roasts because you can fill the lamb with flavours or fillings. roll it and tie it. This particular recipe for Savoury Lamb Leg is a good one for fussy eaters, because rather than stuffing with things like cheese, the lamb leg has a flavourful paste that tastes great but isn’t something your kids can see and pick out of their food, great for fussy eaters or kids that are still developing their palate!
After you add your fillings you just roll up and tie off your roast and you have a lovely boneless leg of lamb for the oven. Rather than tying you can also secure with toothpicks but I prefer tying, because you can get it really nice and tight which is important for getting the lamb to hold its shape. It also makes carving a whole lot easier without that bone in there.
I either butterfly the lamb myself or ask the butcher to do it (most will do this free) and keep the bone as well as the meat. I have about 5 lamb bones in the freezer right now waiting to be used! This is a really tasty dish using butterflied lamb with savoury flavours and a really yummy cream sauce to finish!
Butterflied Savoury Lamb Leg with Cauliflower Mash
Ingredients
- 1.5 kg butterflied lamb leg
- 10 anchovies
- 6 garlic cloves
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 10 drops stevia glycerite
- 4 tbsp olive oil
- 6 cm piece of lemon peel, chopped approx 1 ¼ in
- ½ cup thickened cream/heavy whipping cream this was for approx 1 cup pan juices
- salt
- pepper
- 8 servings Cauliflower Mash
Instructions
- Blitz anchovies, garlic, mustard, red wine vinegar, lemon peel, stevia and 2 tablespoons olive oil to make a paste. Spread over the inside of the butterflied lamb.
- Roll the lamb up on a board and tie tightly with kitchen string. Any excess paste that has come out, take and spread over the top of the lamb leg.
- Drizzle with remaining olive oil and season lightly with salt and pepper. Place in a roasting dish on a rack. Pour enough water into the bottom of the dish to cover it. Roast at 180C for approximately 1 hour 20 minutes for medium.
- Check occasionally and top up the water level if necessary. Don’t let it dry out. Once finished cover and set aside.
- Strain liquid from roasting pan into a small pot and add cream. Simmer and reduce until thickened. Slice lamb and serve with mash, sauce drizzled over.
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