Go Back

Butterflied Lamb Leg Roast with Broccoli Smash & Gravy

Sunday lunch is sorted with our recipe for a classic roast with veggies and gravy.
Servings 4
Total Time 45 mins



  • 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


  • 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


  • 600 g butterflied lamb leg
  • 1 drizzle oil


  • 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.