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German-style Roast Leg of Lamb with Roast Pumpkin Salad
Ingredients
1 boneless leg of lamb, butterflied
2-3 garlic cloves, peeled
1 Tbsp each chopped rosemary and parsley
2 Tbsp Dijon mustard
1 Tbsp breadcrumbs
½ cup dry white wine
½ cup sour cream
Method
With a sharp knife, cut through the skin of the meat in a criss-cross pattern. Cut the garlic into slivers and insert a sliver where each cut crosses.
Mix together the rosemary, parsley, mustard and breadcrumbs and season with salt and pepper. In a separate bowl, combine the wine and sour cream.
Roast the lamb at 190C for 20 minutes. Spread the herb and mustard paste over the meat and return to a 180C oven and cook a further 35-40 minutes, basting the surface of the meat every 10 minutes with the wine and cream mix. This will cook the lamb to medium rare; allow an extra 15 minutes for a well done roast.
Rest the lamb for 10 minutes before carving and serving with the Roast Pumpkin Salad. Serves 7-8.
Roast Pumpkin Salad
Ingredients
800g-1kg pumpkin, peeled
350g whole green beans, trimmed and halved
1 bunch spring onions, trimmed and sliced
Chopped chives and lemon rind to garnish
Cut the pumpkin into large chunks about 3-4cm and toss in just enough oil to coat the pumpkin. Roast with the lamb at 180C for 35-40 minutes until tender and the edges are just browned.
Cook the beans in boiling salted water until tender but still crisp. Toss with the roast pumpkin, spring onions and dressing. Garnish with chives and lemon rind.
Dressing
In a screw-topped jar, shake together 1/4 cup each of olive oil and lemon juice, 1 tsp grated lemon rind and 1-2 tsp wholeseed mustard and a seasoning of pepper.
Source: NZ Beef & Lamb |
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