BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM

26 August 2022

BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM

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BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM
Course Main Dish
Servings
Ingredients
  • 1.6 kg piece boneless / butterflied lamb leg
  • 2 lemons zested
  • 60 ml lemon juice
  • 60 ml honey
  • 3 cloves garlic crushed
  • 3 tsp sweet paprika
  • 2 tbs finely chopped rosemary
  • 60 ml extra-virgin olive oil
  • 6 small sweet corn husk removed
  • 3 bunches asparagus trimmed
Lemon & herb cream
  • 360 g light sour cream 1½ cups
  • 2 tbs finely chopped dill
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped flat-leaf parsley
  • 1 lemon zested, juiced
Apple & parmesan salad
  • 2 small green apples thinly sliced
  • 80 g baby rocket
  • 75 g chopped walnuts
  • 50 g shaved parmesan
  • 60 ml white balsamic vinegar
  • 2 tbs olive oil
Course Main Dish
Servings
Ingredients
  • 1.6 kg piece boneless / butterflied lamb leg
  • 2 lemons zested
  • 60 ml lemon juice
  • 60 ml honey
  • 3 cloves garlic crushed
  • 3 tsp sweet paprika
  • 2 tbs finely chopped rosemary
  • 60 ml extra-virgin olive oil
  • 6 small sweet corn husk removed
  • 3 bunches asparagus trimmed
Lemon & herb cream
  • 360 g light sour cream 1½ cups
  • 2 tbs finely chopped dill
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped flat-leaf parsley
  • 1 lemon zested, juiced
Apple & parmesan salad
  • 2 small green apples thinly sliced
  • 80 g baby rocket
  • 75 g chopped walnuts
  • 50 g shaved parmesan
  • 60 ml white balsamic vinegar
  • 2 tbs olive oil
Instructions
  1. Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
  2. Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
  3. When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
  4. To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
  5. Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.
Lamb
About Us

IGA Cooroy has been a hub of the local community for many years. The store is Managed by Peter and his team who focus on providing an excellent shopping experience to the local community and beyond with our online shopping.

We are proud to be a locally owned and locally managed supermarket with a reputation for providing service the way it ought to be.