Fast-Roasted Butterflied Leg of Lamb with Warm Tomato and Ginger Salsa
Photography Vanessa and Michael Lewis.
A butterflied leg makes a weeknight-friendly cut of meat thanks to its fast cooking time. Put the tomatoes in the oven at the same time so everything cooks together.
Serves: 6–8
INGREDIENTS
1 kilogram boned and butterflied leg of lamb
sea salt and ground pepper
2 teaspoons finely chopped rosemary
olive oil
Warm Fresh Tomato and Ginger Salsa
1 punnet cherry tomatoes
2 tablespoons olive oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
1 tablespoon grated fresh ginger
zest ½ an orange
juice 1 orange
1 tablespoon Worcestershire sauce
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Lamb: Season both sides of the lamb with salt, pepper and the rosemary. Heat a large ovenproof sauté pan with a little oil and when hot, brown the lamb for 3 minutes on each side. If your sauté pan isn’t large enough, cut the lamb into two pieces.
Place in the oven and roast for 14 minutes for medium-rare meat, turning halfway through cooking. Rest, loosely covered, for 5 minutes before slicing.
To serve: Slice the meat and place on a serving platter. Spoon over the Warm Tomato and Ginger Salsa (see below) and any meat resting juices. Garnish with a large bunch of cress or rocket leaves if desired.
Warm Tomato and Ginger Salsa: Put the tomatoes on a lipped baking tray and drizzle with olive oil. Roast for 15 minutes until the skins have split and the tomatoes are soft but not totally collapsing. Set aside.
Heat 2 tablespoons oil in a sauté pan and add seeds, onion, garlic, chilli and ginger. Season with salt and cook for 5 minutes. Add the orange zest, juice and Worcestershire sauce and cook for 3 minutes. Add the tomatoes with their pan juices and gently stir together.
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