Herb stuffed butterflied leg of lamb
A herby delicious lamb recipe
6 - 8
Serves
30 mins
Prep Time
1 hr
Cook Time
Recipe author
Kathy Paterson
Cooking lamb is a favourite with many Kiwi families at Christmas time. This recipe has been tried and tested and believe us, it's perfect for the festive season. The lamb is meltingly tender and the herb stuffing adds bursts of flavour not to mention beautiful colour to the dish. But the best part? It's quick, which means more time to spend with family and friends.
Cooking lamb is a favourite with many Kiwi families at Christmas time. This recipe has been tried and tested and believe us, it's perfect for the festive season. The lamb is meltingly tender and the herb stuffing adds bursts of flavour not to mention beautiful colour to the dish. But the best part? It's quick, which means more time to spend with family and friends.
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Ingredients
Lamb
1.5kg Quality Mark lamb leg
i
butterflied
Green herb paste
2 spring onions
finely chopped
2 Tbsp, chopped parsley
2 Tbsp fresh coriander
1 Tbsp chives
chopped
1 tsp chopped oregano
2 garlic cloves
crushed
3 Tbsp lemon juice
¼ tsp ground cumin
3-4 Tbsp olive oil
Beetroots and dressing
3 bunches (about 15) baby beetroot
2 Tbsp cider vinegar
1 Tbsp maple syrup
¼ cup olive oil
To serve
8 shallots
8 potatoes
a bunch green bean
Method
To make paste
To make lamb
To make beetroots
To serve
1
Preheat the oven to 220°C conventional bake.
2
Place all the ingredients, except the oil in a food processor and mix for 30 seconds.
3
Drizzle in the oil until it forms a paste.
4
Season and set aside.
Nutrition Information per Serving (405g)
All beef and lamb cuts are naturally low in sodium, and only half the fat in lean cuts are saturated, making lean cuts an important part of a heart healthy diet. This nutrition analysis is based on 8 serves.
Energy
2150kJ (514 kcal)
Protein
44.0g
Total Fat
26.3g
Saturated Fat
7.6g
Carbs
23.1g
Dietary Fibre
4.4g
Sodium
138mg
Iron
4.3mg
Zinc
6.4mg
Vitamin B12
3.1µg
