BBC

Butterflied leg of lamb with rosemary, garlic and thyme, asparagus and minted new potatoes

Ingredients

For the lamb
  • 1 x 2kg/4lb 6oz boned and butterflied leg of lamb (ask your butcher to do this for you)

  • 4 garlic cloves, finely chopped

  • 1 bunch fresh thyme, leaves only, finely chopped

  • 1 bunch fresh rosemary, leaves only, finely chopped

  • 1 lemon, zest only

  • 200g/7¼oz pecorino cheese, grated

  • 2 tbsp olive oil

For the vegetables

Preparation method

  1. For the lamb, preheat the oven to 180C/360F/Gas 4. Place the lamb on a clean work surface, opened out, skin-side down. Mix together the garlic, thyme, rosemary, lemon zest and pecornio in a bowl. Spread the mixture over the lamb. Roll up and tie several times with kitchen string.

  2. Heat the oil in a large, ovenproof frying pan until smoking. Brown the rolled lamb in the hot oil on all sides. Place the pan in the oven and cook for 25-30 minutes, or until the inside of the meat reaches 60C/140F - use a meat thermometer to check. Remove the meat from the oven and leave to rest, covered, in a warm place for 10 minutes.

  3. For the vegetables, bring the chicken stock to the boil. Add the carrot, baby shallots and potatoes. Simmer for 10 minutes and then add the courgette and asparagus. Simmer for a further 2-3 minutes, or until all the vegetables are tender.

  4. Drain the vegetables, reserving the stock in a clean pan. Bring the stock to the boil and cook until the volume of liquid has reduced by half. Before serving add the vegetables back to the reduced stock. Stir in the butter and the mint.

  5. To serve, divide the vegetables among four bowls. Slice the lamb into generous portions and place on top.

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