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Butterflied Lamb Leg with Lemon and Herb Cream
Butterflied Lamb Leg with Lemon and Herb Cream

Ingredients

1.8 kg Saint Meat's Butterflied Lamb Leg
2 Lemons, Zested
60 ml Lemon Juice
¼ cup Honey
3 cloves Garlic, Crushed
3 tsp Sweet Paprika
2 tbsp Finely Chopped Rosemary
60 ml Extra Virgin Olive Oil
6 Small Corn Cobs, Husk Removed
3 Asparagus Bunches, Trimmed

Lemon and herb cream:
1½ cups Light Sour Cream
2 tbsp Finely Chopped Dill
2 tbsp Finely Chopped Mint
2 tbsp Finely Chopped Flat-Leaf Parsley
1 Lemon, Zested, Juiced
1 Small Red Onion, Finely Chopped

Method:

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 and herb cream, place all ingredients in a small bowl and stir to combine; season to taste.

3. Carve lamb against the grain and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.