Herb Stuffed Butterflied Leg of Lamb
Delicious Butterflied Lamb Recipe
6 - 8
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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1.5kg Quality Mark lamb leg
Green herb paste
2, finely chopped spring onions
2 Tbsp, chopped parsley
2 Tbsp fresh coriander
1 Tbsp, chopped chives
1 tsp chopped oregano
2, crushed garlic cloves
3 Tbsp lemon juice
1/4 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
1/4 cup olive oil
To Make Paste
To Make Lamb
To Make Beetroots
Preheat the oven to 220°C conventional bake.
Place all the ingredients, except the oil in a food processor and mix for 30 seconds.
Drizzle in the oil until it forms a paste.
Season and set aside.
Nutrition Information per Serving (405g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2150 kJ (514 kcal)
* Percentage of recommended daily intake (Aust/NZ)