Butterflied Savoury Lamb Leg with Cauliflower Mash
Roast lamb filled with a savoury flavour paste with creamy gravy on cauliflower mash.
Servings 8
Calories 830.6kcal
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.
Notes
Net Carbs - 4.4g
Nutrition
Calories: 830.6kcal | Carbohydrates: 7.1g | Protein: 53.5g | Fat: 65.2g | Fiber: 2.6g | Sugar: 2g