Australian Lamb have announced their latest campaign, inviting iconic Aussie chefs – MasterChef star Hayden Quinn, Mr Wong legend Dan Hong and Three Blue Ducks chef Darren Robertson – to cook their favourite Lamb dish for some of Australia's most deserving heroes.
Darren Robertson shares his legendary Butterflied Lamb Leg recipe. Get grilling and enjoy this succulent dish with a delicious fennel and orange side salad.
Prep time: 20mins
Cooking time: 25mins
Lamb & Marinade
1 butterflied Lamb leg (around 1.2kg)
2 tsp smoked paprika
2 tsp roasted coriander seeds
3 cloves garlic
Half a large red mild chili
1 tbsp honey
3 tbsp olive oil
2 small oranges
3 tbsp olive oil
1 pinch grated garlic
200g of sugar snaps or snow peas
1 head fennel (fronds on)
The other half of large chilli
1 bunch green shallots
150g mixed herbs mint, coriander, parsley and watercress
1 pinch of sumac
1. Pre heat oven to 200°C (180°C if fan forced). In a pestle and mortar crush half the chilli (without seeds for mild), garlic, salt, pepper, honey, paprika and coriander seeds. Add the zest of a quarter of an orange and 3 tablespoons of olive oil and combine. Now, rub this marinade all over the lamb and leave for 15 mins to do its thing.
2. Heat a pan or char grill on the stove and once hot, add a little oil. Cook half of the shallots whole and set aside, next pop on the lamb skin side down and cook for a couple of minutes to colour on both sides. Transfer the lamb to a tray and pop in the oven for around 25 mins, turning once. Remove from the oven, loosely cover with foil and rest for 20 mins.
3. To make the orange and olive oil dressing, juice an orange, season with salt and plenty of pepper, add 3 tablespoons of olive oil and flavour with a pinch of grated garlic.
4. Segment the other orange and slice the sugar snaps in half. Shave the fennel into a bowl, add the orange segments and sugar snaps, toss with the herbs and chilli. Thinly slice the remaining green shallots and add to the salad. Season with some of the dressing.
5. Carve the lamb, pour the pan juices and a little dressing over the meat. Season with a little more salt. Garnish with the whole charred green shallots and serve with the snow peas, fennel and herbs topped with a good pinch of sumac.