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Butterflied leg of lamb with potato, pumpkin and green beans

I love my local butcher and buy the lamb already marinated! Keeps it simple and I know it will taste great. This meal is perfect to serve for family weekend lunch!

Butterflied leg of lamb with potato, pumpkin and green beans

Credit: Adam Liaw

  • serves

    4

  • prep

    15 minutes

  • cook

    50 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

50

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Roast

Roast

episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG
episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG

Ingredients

  • 4 large potatoes, peeled and quartered
  • ½ butternut pumpkin, cut into 3–4 cm chunks
  • olive oil, for drizzling
  • salt and black pepper, to taste
  • 1 kg marinated butterflied leg of lamb
  • 250 g green beans, trimmed
  • 1 packet gravy liquid, to serve
Resting time: 15 minutes

Instructions

  1. Preheat the oven to 200°C.
  2. Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer until just tender. Drain and place on a large baking tray with the pumpkin. Drizzle with oil, season to taste and toss to coat. Place the lamb in a separate roasting dish. Roast both the veggies and the lamb for 30-40 minutes or until the lamb is cooked to your liking and the veggies are golden and tender. Remove the lamb from the oven and cover loosely with a piece of foil to rest for 15 minutes. Turn the oven off and leave the veggies to keep warm while the lamb rests.
  3. Just before carving the lamb, placed the beans in a microwave-safe bowl, add a dash of water and cover with a piece of damp paper towel. Cook on high for 3 minutes or until tender.  
  4. Place the gravy in a saucepan and stir over low heat until hot. Carve the lamb and serve with the veggies and gravy.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Roast

Roast

episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG
episode The Cook Up with Adam Liaw • 
cooking • 
25m
PG

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Published 14 August 2024 10:14am
By Jessica Rowe
Source: SBS



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