Butterflied Savoury Lamb Leg with Cauliflower Mash

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. Lately I’ve been really loving butterflied roasts because you can fill the lamb with flavours or fillings, roll it and tie it. You can also secure with toothpicks but I prefer tying myself, because you can get it nice and tight. It also makes carving a whole lot easier without that bone.

I either butterfly the lamb myself or ask the butcher to do it (they will do it free usually) 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!

 

Butterflied Savoury Lamb Leg with Cauliflower Mash – Serves 8

 

1.5kg butterflied lamb leg

10 anchovies

6 garlic cloves

1 tbsp Dijon

1 tbsp red wine vinegar

10 drops stevia

4 tbsp olive oil

6cm piece lemon peel, chopped

½ cup cream (this was to about 1 cup of pan juices)

8 servings Cauliflower Mash, get the recipe here

 

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.

 

Nutritional Info:

Cals – 830.6

Fat – 65.2g

Protein – 53.5g

Total Carbs – 7.1g

Fibre – 2.6g

Sugars – 2.5g

Net Carbs – 4.4g

 

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