by | Feb 14, 2020 | Lamb

I love a Proper Dinner as I used to call it as a kid… Roast Lamb & Vege! This is a little twist on that classic and although this recipe includes an Asian inspired marinade & vegetables, you could so very easily swap it out to a simple olive oil, lemon, oregano &/or rosemary & garlic marinade for your classic flavours & serve with roast vegetables or a salad… either way a butterflied lamb leg is delicious & super fast to cook… only 12-15min each side so dinner is done in under 35min!!!! Perfect for those summer nights when they day has gotten away from you by the pool or the beach or a quick midweek meal too! And double bonus is the leftovers are fabulous for lunch the next day too! So cook up & enjoy!


1½ kg butterflied Lamb leg, trimmed

1 clove garlic, crushed
2 tbsp light soy sauce
1 tsp sesame oil
2 tbsp mirin
1 long red chilli, deseeded, finely chopped
1 tbsp olive oil
250g Japanese pumpkin, peeled, cut into 4cm pieces
250g baby chat potatoes, quartered
½ cauliflower head, cut into florets1 small
broccoli head, cut into florets
½ tsp chilli flakes
½ tsp ground cumin
½ tsp ground coriander
1 small bunch English spinach, trimmed, roughly torn
¼ cup hazelnuts, toasted and roughly chopped


  1. Pre-heat a lightly oiled barbecue or chargrill pan over medium high heat. Combine garlic, soy, sesame oil and mirin in a small bowl. Rub marinade over lamb and season.
  2. Cook lamb for 12 to 15 mins on each side, brushing with marinade, or until cooked to your liking. Set aside to rest for 10 minutes and thinly slice.
  3. Meanwhile, preheat oven to 200°C (180° fan-forced). In a large roasting pan lined with baking paper, place the pumpkin, potatoes, cauliflower and broccoli. Drizzle with the olive oil, and sprinkle with the spices. Season and toss to coat. Roast vegetable for 30 to 35 minutes, turning once, or until golden and tender. Add spinach to the pan, toss and sprinkle with hazelnuts.
  4. Serve lamb with roasted vegetables.