Name: Roast butterflied leg of lamb
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg butterflied leg of lamb; 1½ cups boiling water; ½ cup gravy powder; 4 baking potatoes, roasted; 4 carrots, roasted; 1 cup frozen peas, blanched; Oregano garlic rub; 2 tsp dried oregano; 4 cloves garlic, crushed; 2 tbsp olive oil; 1 tbsp paprika; Salt and pepper, to taste

Roast lamb is a definite crowd pleaser and this is one of the easiest ways to cook and serve it.

Ingredients

1.5 kg butterflied leg of lamb

1½ cups boiling water

½ cup gravy powder

4 baking potatoes, roasted

4 carrots, roasted

1 cup frozen peas, blanched

Oregano garlic rub

2 tsp dried oregano

4 cloves garlic, crushed

2 tbsp olive oil

1 tbsp paprika

Salt and pepper, to taste

Method

1.Trim excess fat from lamb. Place skin-side up, in a large flameproof roasting pan.

2.To make rub, combine all ingredients in a small bowl. Rub over lamb.

3.Cook in a very hot oven (240C) for 10 minutes. Reduce oven to hot (200C). Cook for a further 15 minutes, or until cooked to your liking. Transfer lamb to a tray. Cover lightly with foil. Rest for 15 minutes.

4.Place roasting pan on stovetop over high heat. Add ½ cup of the water. Boil, stirring continuously, scraping pieces up from the base of the pan. Strain into a jug.

5.Whisk gravy powder with remaining water in a medium saucepan over medium heat. Strain pan juices into gravy. Whisk to combine. Bring to boil.

6.Thickly slice lamb. Serve with gravy, roast vegetables and steamed peas.

Alison Pickel