Monday, May 17, 2010
Roasted Butterflied Lamb Leg With Roasted Beetroot Salad
Roasted beetroot salad with walnut and goats cheese is a favourite at the tummies'. It is an extremely easy and delicious salad on its own or as a side dish to a simple lamb roast like this. I picked up a piece of organic butterflied lamb leg for $6 (again bargains can be found at the supermarket on the right day!) the other day. It was simply marinated and roasted to go with our favourite salad.
serves 3 to 4
1 butterflied lamb leg, marinated with greek oregano, smoke paprika, salt, pepper and olive oil
300 g of rockets
a handful of walnuts
goats cheese in oil (we used Meridith Dairy) or good feta
salt and pepper
Wrap beetroots in foil and bake in the hot oven for 1 hour or til tender.
Peel the beetroots when they are cool enough to handle, cut in to pieces and season well with salt and pepper. Mix in olive oil and balsamic vinegar, set aside.
Remove marinated lamb from the fridge 30 minutes before cooking.
Brown lamb on a hot griddle then roast it in the hot oven for 20 to 25 minutes or to the doneness of your choice.
Assemble the salad by mixing the marinated beets, rocket, goat cheese and walnut in a salad bowl. Rest the beef before slicing.
With lamb this flavoursome and juicy, a little hot mustard is all one needs.