Chef Sam Burke Butterflied Lamb Leg with Roasted Cauliflower and Zesty Salad
- Prep time 15Min
- Cook time 40Min
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 6
A butterflied leg of lamb grilled on the BBQ and served with roasted cauliflower braised in paprika, cumin and olive oil and a Mediterranean salad
Ingredients
- 1.5kg butterflied lamb leg, scored
- 2 tbsp olive oil
- ½ bunch Rosemary
- Salt and pepper to season
Roasted Cauliflower
- 1 head cauliflower
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ cup olive oil
- ½ tsp garlic powder
- Sea salt and ground black pepper to season
- Grated parmesan and lemon wedges to serve
Tomato and Lemon Salad
- 2 medium lemons, pips removed, sliced, chargrilled
- 6 heirloom tomatoes, sliced
- ¼ bunch flat leaf parsley, leaves picked
- ¼ bunch mint, leaves picked
- 1 pomegranate, seeds only
- ½ small red onion, finely sliced
- 100g salad leaves
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and Pepper to season
Tahini Yoghurt Dressing
- 125g plain Greek style yoghurt
- ¼ cup tahini paste
- 1 tbsp garlic, crushed
- 1 tbsp ground cumin
- 1 tbsp lemon juice
Method
- Butterflied Lamb Leg: Pre-heat barbeque (hood down) to high heat. Remove lamb from the fridge 20 minutes before cooking. Place oil in a bowl, add rosemary brush. Brush oil over lamb and season.
- Reduce barbeque to medium. Place lamb on hot grill plate, skin side down. Cook for 15-20 minutes on each side, hood down or until an internal doneness of 58°C. Drizzle with lemon juice. Transfer Lamb to a chopping board, cover loosely with foil and rest for 15 minutes.
- Roasted Cauliflower: Preheat barbeque (hood down) high heat. Combine oil, garlic, paprika, cumin and coriander in a bowl. Blanch cauliflower for 7 minutes, remove, and cool for 10 minutes. Place cauliflower on a baking tray head up. Baste with spice mixture and season. Place in the barbeque (hood down), roast for 1 – 1 ½ hours, basting throughout. Remove from barbeque, grate parmesan over cauliflower and serve with lemon wedges.
- Roasted Lemon and Tomato Salad: Place all ingredients except oil and vinegar in a large bowl. Combine oil and vinegar in a jug, season with salt and pepper. Add dressing to bowl and toss gently.
- Tahini dressing: combine all ingredients in a bowl, set to the side.
- Slice the lamb across the grain, serve with chargrilled lemon, cauliflower, tahini yoghurt and roasted lemon and tomato salad.
