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Butterflied Lamb Leg with Roasted Baby Carrots, Spiced Cauliflower & Steamed Greens

Butterflied Lamb Leg with Roasted Baby Carrots, Spiced Cauliflower & Steamed Greens

Ingredients

  • Marinated Butterflied lamb Leg
  • Mixed Baby Carrots, Ends Trimmed and Washed
  • 1/2 Cauliflower, Sliced into sections
  • 1/2 Broccoli, Cut into Small sections
  • 2 Handfuls Kale
  • 2 Tsp Cumin, Ground
  • 3 Tsp Tumeric
  • 3 Tsp Paprika
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper

Cooking Method

 

  1. Preheat your oven to 180 degrees fa forced. Put some oil into a pan big enough to fit the butterflied lamb leg and bring up to a high heat. Sear for 5 minutes on either side. Transfer to a baking dish and set aside.
  2. Cut the top off the carrots and give them a good wash before putting in a baking dish and covering with olive oil and salt. Cook for 45 minutes (adding the lamb to the oven in the last 15 min of cooking time).
  3. Once the lamb is in the oven, put your greens into a steamer for 10 minutes and coat your cauliflower in oil and all the spices and fry off until golden.
  4. Remove the lamb from the oven and let rest for 10 minutes before slicing to serve.

SERVES 6 PEOPLE

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