Gremolata-stuffed butterflied leg of lamb
Lamb Leg Steak, Lean, Boneless, raw
800 g, fat trimmed
Calorie controlled cooking spray
1 large, thinly sliced
Beef stock cube(s)
½ cube(s), made with 150ml hot water
Sweet potato, raw
175 g, peeled and cut into 3mm-thick rounds
150 g, peeled and cut into 3mm-thick rounds (use the ‘neck’ of the squash for easy prep)
3 sprig(s), leaves picked
5 sprig(s), fresh
2 clove(s), roughly chopped
Capers, in Brine
½ tablespoon(s), level
½ medium, juice and zest
Vinegar, All Types
1 tablespoon(s), cider vinegar
- To make the gremolata, put all the ingredients and 3 tbsp water in a mini food processor and whizz to form a chunky paste. Season to taste and set aside.
- Lay out the leg of lamb, inside up, on a board. Season all over, then spread 3 tbsp of the gremolata down the middle. Roll up and tie with kitchen string to secure. Chill the remaining gremolata until needed.
- Mist a large, deep ovenproof frying pan (about 25cm wide and 6cm deep) with cooking spray and set over a medium heat. Sear the lamb on all sides for 6-8 minutes, until browned all over, then remove from the pan, cover and set aside.
- Add the onion to the pan and cook for 3-4 minutes until softened, adding a drop of water if the onion starts to catch. Add a splash of the stock and stir to deglaze.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Layer the sweet potatoes and butternut squash over the onions so they’re slightly overlapping. Pour over the rest of the stock, season, then scatter over the thyme. Sit the seared lamb on top, transfer the pan to the oven and roast for 40 minutes.
- Remove from the oven, cover with kitchen foil and let rest for 15 minutes before carving and serving with the remaining gremolata.