Salt and pepper lamb leg steak.
Grill or broil (approx).
Prepare sauce: Saute sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
Lower heat to low.
Add diced parts of chevre.
Continue stirring mixture until cheese is integrated.
After cheese is fully incorporated into sauce add capers and maple syrup.
Stir through.
Serve (I like garlic smashed potatoes and broccoli).
br>Rub all over the leg of lamb (lamb may be covered and
small bowl. Rub into lamb, cover and chill for 3
eaty side (only) of butterflied lamb leg.
Sprinkle with salt and
inches apart across the lamb.
Mix yogurt, ginger-garlic
ver lamb to coat. Transfer to a roasting pan and roast for
eep incisions in top of lamb. Insert a garlic slice into
Combine garlic, lemon juice, thyme, mustard powder and olive oil. Add lamb and turn to coat. Cover and chill for 3 hours or overnight.
Preheat oven to 350\u00b0F. Oil a large Dutch oven and place over medium heat. Cook lamb until browned all over. Transfer to oven and roast for 30 mins, or until cooked to your liking. Cover with foil and let rest for 10 mins.
Garnish with thyme sprigs and lemon wedges.
Mix all seasoning ingredients well and ensure the entire lamb leg is well-coated with the entire mixture.
Marinate overnight and bake for 2 hours at 180C (according to preference).
Preheat oven to 400\u00b0F. Place lamb on a rack in a roasting pan. Combine oil, oregano and garlic then brush over lamb. Roast for 1 hour, or until cooked to your liking. Let rest, loosely covered with foil, then thinly slice.
Meanwhile, combine tomatoes, cucumber, onion, cheese, arugula, parsley and olives. Season.
Spread hummus over flatbread. Top with lamb then salad. Wrap and serve.
Preheat the grill to high. Place the lamb leg steaks on a foil lined grill pan. Mix the chutney and mustard. Brush half over the lamb. Grill for 8 mins. Turn and brush with the remaining mustard mixture. Grill for a further 8 mins until cooked through.
To make the salsa, mix the mango, onion, cilantro, vinegar and oil. Transfer steaks to serving plates. Serve with the salsa and potatoes.
he ingrediants and marinate the lamb leg steaks (large chops will work
trim the fat from the lamb and, with the end of
efer to slow roast my lamb and turn the
unny paste.
If your lamb leg isn't boned, remove all
Trim any excess fat from lamb.
Make 1/2 inch (
at and silver skin from lamb leg.
Make crisscross cut in
repare the lamb.
Rub the oil all over the leg - top
egrees C).
Season the lamb leg to taste with salt and
he narrow end of the lamb leg about 3 inches from the