Herb Stuffed Butterflied Leg of Lamb
Delicious Butterflied Lamb Recipe
6 - 8
Serves
30 mins
Prep Time
1 hrs
Cook Time
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
Lamb,
Dinner,
Special Occasion,
Ingredients
Lamb
1.5kg Quality Mark lamb leg
i
Green herb paste
2, finely chopped spring onions
2 tbsp, chopped parsley
2 tbsp coriander
1 tbsp, chopped chives
1 tsp chopped oregano
2, crushed garlic cloves
3 tbsp lemon juice
1/4 tsp ground cumin
3-4 tbsp olive oil
Beetroots and dressing
3 bunches (about 15) baby beetroot
2 tbsp cider vinegar
1 tbsp maple syrup
1/4 cup olive oil
To serve
8 Shallots
16 Potatoes
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.
Nutrition Information per Serving (386g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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