- 900g Warilba butterflied lamb leg
- 2 tbsp olive oil
- 1/4 cup maple syrup
- 1/4 cup mint leaves, finely chopped +extra sprigs, to serve
- 600g kipfler potatoes, scrubbed, halved lengthways
- 80g baby rocket leaves
- 2 pears, quartered, cored, thinly sliced
- Zest and juice of 1 lime
- Shaved parmesan, to serve
- In a large snap lock bag combine half the oil, maple syrup and mint. Season. Add lamb, turn to coat and set aside for 10 minutes to marinate.
- Heat a large char-grill pan or barbecue over medium-high heat. Drain lamb from marinade and cook for 3-4 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning a few times, or until cooked to your liking. Remove from heat, set aside on a tray loosely covered with foil and rest for 10 minutes. Clean pan, lightly re-spray with oil, reheat over medium-high and cook potatoes for 10 minutes or until tender.
- Place rocket and pears in a bowl. Drizzle with remaining oil, lime zest and juice. Season and toss to coat. Top with parmesan and extra mint leaves.
- Slice lamb and serve with potatoes and salad.
- Leg of lamb (bone-in) would also work well – just adjust cooking time accordingly.
- Sliced lamb would be delicious in a toastie with tomato chutney or in rice paper rolls with mint, shredded lettuce, vermicelli noodles and hoisin sauce.
- Leftover lamb would be perfect for wraps, sandwiches or a salad for mid-week lunch meals.
Recipe and image sourced from Meat and Livestock Australia.