This flavoursome lamb leg dish is made lemon zest, honey and sweet paprika and is served with an apple and parmesan salad.
Preheat oven to 200C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes loosely covered with foil in a warm place before carving to serve.
Meanwhile, to make the lemon & herb cream, place all ingredients in a small bowl and stir to combine; season to taste.
When lamb is resting, preheat a lightly greased char-grill pan or barbecue to high. Cook corn, turning frequently, for 12 minutes or until corn is cooked. Cook asparagus, turning frequently, for 2 minutes or until just cooked; season corn and asparagus to taste.
To make the salad place all ingredients in a large bowl, season to taste and toss well to combine.
Carve lamb and divide among plates. Serve with lemon and herb cream, salad, asparagus and barbecued corn.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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