Butterflied Lamb Leg Roast with Broccoli Smash & Gravy
Sunday lunch is sorted with our recipe for a classic roast with veggies and gravy.
Ingredients
Veggies
- 800 g baby potatoes cut in half
- ½ brown onion cut into wedges
- 200 g yams
- 1 drizzle oil
Broccoli Smash
- 1 broccoli cut into small florets
- 1 bunch mint roughly chopped
- 250 g frozen peas
- 1 Tbsp butter
Gravy
- ½ brown onion thinly sliced
- Gravy spices (1 tsp onion powder, ½ tsp garlic powder, ¼ tsp dried rosemary, ¼ tsp dried chives, ¼ tsp mustard powder, 3 tsp beef stock powder, 10g plain flour)
- 1 cup water
Lamb
- 600 g butterflied lamb leg
- 1 drizzle oil
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep potatoes and onion and toss with yams and oil on a lined oven tray. Season with salt and pepper and roast for about 35 minutes, until golden and cooked through.
- Prep broccoli, mint and second measure of onion and set aside.
- Pat lamb dry and season with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook lamb for 3 minutes each side, until browned (but not cooked through). Transfer lamb to a lined oven tray and cook for 8-14 minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan for gravy.
- Bring a medium pot of salted water to the boil. Add broccoli and peas to pot and cook for about 5 minutes, until bright green and tender. Drain well and return to pot along with mint and butter. Mash and season to taste with salt and pepper. Cover to keep warm.
- Return reserved pan to medium heat. Cook onion for about 4 minutes, until soft. Add gravy spices and cook for 1 minute, stirring. Slowly add water measure to pan, stirring to prevent lumps forming. Cook for a further 3-4 minutes, until thickened. Season to taste with salt and pepper.
- Thinly slice lamb against the grain and add any resting juices to gravy.
- Serve lamb, veggies and broccoli smash topped with gravy.
