Butterflied Lamb Leg with Lemon & Herb Cream

Ingredients

• 2kg Boneless Lamb Leg
• 2 lemons, zested
• 1/4 cup lemon juice
• ¼ cup honey
• 3 cloves garlic, crushed
• 3 tsp sweet paprika
• 2 tbsp finely chopped rosemary
• 1/4 cup extra virgin olive oil
• 6 small corn cobs, husk removed
• 3 bunches asparagus, trimmed

Lemon and herb cream

• 1½ cups light sour cream
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped mint
• 2 tbsp finely chopped flat-leaf parsley
• 1 lemon, zested, juiced
• 1 small red onion, finely chopped

Apple and parmesan salad

• 2 small green apples, thinly sliced
• 80 g (3 ounces) baby rocket (aragula)
• ¾ cup chopped walnuts
• ⅔ cup shaved parmesan cheese
• 1/4 cup white balsamic vinegar
• 2 tbsp olive oil

Method

1. Preheat oven to 200°C (400°F). To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
2. Meanwhile, to make the lemon and herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
3. While lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
4. To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
5. Carve lamb against the grain and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.

Original Recipe from Kiddipedia (https://kiddipedia.com.au/butterflied-lamb-leg-with-lemon-herb-cream/)