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Herb Stuffed Butterflied Leg of Lamb

Delicious Butterflied Lamb Recipe

6 - 8

Serves

30 mins

Prep Time

1 hrs

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Cooking lamb is a favourite with many Kiwi families at Christmas time. This recipe has been tried and tested and believe us, it's perfect for the festive season. The lamb is meltingly tender and the herb stuffing adds bursts of flavour not to mention beautiful colour to the dish. But the best part? It's quick, which means more time to spend with family and friends.

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High Iron

Low Sodium

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Lamb,

Dinner,

Special Occasion,

Ingredients

Lamb

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1.5kg Quality Mark lamb leg

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Green herb paste

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2, finely chopped spring onions

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2 tbsp, chopped parsley

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2 tbsp coriander

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1 tbsp, chopped chives

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1 tsp chopped oregano

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2, crushed garlic cloves

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3 tbsp lemon juice

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1/4 tsp ground cumin

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3-4 tbsp olive oil

Beetroots and dressing

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3 bunches (about 15) baby beetroot

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2 tbsp cider vinegar

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1 tbsp maple syrup

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1/4 cup olive oil

To serve

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8 Shallots

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16 Potatoes

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green bean

Method

To Make Paste

To Make Lamb

To Make Beetroots

To Serve

1

Preheat the oven to 220°C conventional bake.

2

Place all the ingredients, except the oil in a food processor and mix for 30 seconds.

3

Drizzle in the oil until it forms a paste.

4

Season and set aside.

More info

Nutrition Information per Serving (386g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1838 (439)kJ

Protein

31.1g

Total Fat

21.8g

Saturated Fat

5.7g

Carbs

27.1g

Sugars

8.8g

Sodium

104mg

Iron*

3.5mg

* Percentage of recommended daily intake (Aust/NZ)

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