For the best roast this Christmas, We Love Our Lamb has developed this delicious recipe to help you create a standout dish for your festive spread.
Butterflied lamb leg is quick to cook – perfect for when you want to spend less time in the kitchen and more time entertaining.
No matter your guests' background or dietary requirements, lamb is the meat that everyone can eat. These recipes feature an array of cuts that can all be cooked to create a deliciously tender roast, guaranteed to keep everyone happy at the table.
Preparation: 15 minutes
Cooking time: 45 minutes
900g butterflied lamb leg
3/4 cup farro, rinsed
1 tbsp olive oil
2 tbsp dijon mustard
2 tbsp maple syrup
2 baby eggplant, thinly sliced lengthways
2 zucchini, thinly sliced diagonally
2 tbsp oregano leaves, finely chopped
1 bunch rocket, leaves torn
Zest and juice of 1 lemon
Creme fraiche, ground cinnamon, to serve
In a medium saucepan, place farro in 3 cups of water and season with salt. Bring to the boil, reduce heat to medium-low, cover and simmer gently for 40 to 45 minutes, or until tender and liquid evaporates, adding more water if necessary. Drain and set aside to cool.
Meanwhile, in a small bowl combine oil, mustard and maple syrup. Season. Place marinade and lamb in a large snap lock bag or glass bowl, turn to coat and set aside for 10 minutes.
Heat a chargrill pan or barbecue over medium-high heat. Cook lamb for 3 to 4 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12 to 15 minutes, turning a few times, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes. Thinly slice.
Spray eggplant and zucchini lightly with olive oil, sprinkle with oregano and season. Heat a chargrill pan or barbecue over medium-high heat and cook vegetables, in batches, for 2 to 3 minutes each side, or until tender.
Place farro, vegetables, rocket, lemon zest and juice in a large bowl, season and toss to coat. Top with lamb, dollop with creme fraiche and sprinkle with cinnamon to serve.
For a stronger taste, marinate the butterflied lamb leg overnight in a snap lock bag in the fridge for extra flavor
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