Garlic and Pepper Lamb Cutlets
Served with warm salad of snake beans, cherry tomatoes and Thai basil
1 x 1.5kg lamb leg (room temp)
3 cloves garlic (grated)
3 tbsp olive oil
1 half small butternut pumpkin
1 sweet potato peeled and roughly chopped
Pinch smoked paprika
2 handfuls of mixed herbs (bay leaves, rosemary, oregano, parsley) – leave some aside some for the dressing
Zest of 1 lemon
I tsp honey
1 tsp of the remaining lamb marinade mix
1 tbsp chopped roasted pepita
6 tbsp yoghurt
Watermelon, tomato and radish salad:
A 100g piece of watermelon (peeled)
1 handful picked coriander leaves
1 handful picked mint leaves
1 Lebanese cucumber peeled
2 tablespoons olive oil
Half a jalapeno chilli (if desired)
6 baby red radishes (washed)
1 vine of tomatoes
Preheat oven to 200 °C
Chop the herbs and mix with garlic, lemon zest, olive oil, paprika and a pinch of salt and pepper.
Pop the lamb, pumpkin and sweet potato in a roasting tray.
Gently pierce the fat of the lamb leg then cover in the marinade. Dress the pumpkin and sweet potato with the same marinade and drizzle a little honey over the pumpkin. Leave a tsp of the marinade for the yoghurt sauce.
Cook the lamb for 1 hour 15 mins for medium-rare or 1 hour 30 mins for medium.
Remove lamb and vegetables from the oven and remove from the tray. Rest the lamb for 20 minutes.
To make the yoghurt sauce, deglaze the tray with the yoghurt and leftover marinade mix. Add lemon juice, pepitas and pour into a serving bowl.
For the salad, wash the radishes and cut them into quarters. Dice the watermelon, chop the cucumber into irregular shapes and remove the eye from the tomato, roughly dice. If you like heat, add very thinly sliced jalapenos.
Mix all salad ingredients into a good size bowl, season with a little salt, pepper, lime juice and olive oil.
Add the herbs, toss and serve.
Carve the lamb against the grain. Serve up with roasted vegetables, yoghurt such and salad.
Credits: Australian Lamb & Darren Robertson
Photo Credits: Australian Lamb & Darren Robertson