Butterflied Leg of Lamb, Zucchini ribbons, peas, thyme, persian feta.
A delicious fresh take on the Sunday roast.
1.5kg Butterflied leg of lamb (in a lemon and herb marinade)
2tbs olive oil
1tsp sea salt
2 cups of fresh or frozen peas
10 sprigs of thyme
150gms Limestone Coast persian feta
2 lemons cut into wedges to serve with lamb
Preheat oven to 240 degrees Celsius. Place lamb fat side up on a baking tray and bake for 15 minutes. Next turn oven down to 200 degrees and bake for a further 15 minutes. If you like well done lamb cook for an additional 5 to 10 minutes. When it has finished cooking allow it for rest for at least 10 minutes.
Meanwhile prepare zucchini by peeling it into long ribbons.
If using frozen peas allow these to defrost in warm water.
When lamb is resting sauté the zucchini with the thyme, salt and olive oil until it begins to wilt. Add peas for the last 2 minutes.
Slice rested lamb into 1cm slices. Scatter thyme, zucchini and peas on and around lamb. Top with dots of persian feta and freshly cracked pepper.