Butterflied lamb leg with rosemary and garlic

Michael Craig

Ingredients

1 bunch	Flat leaf (Italian) parsley
1 bunch	Fresh mint
2 medium	Red onions, sliced
1	Butterflied boneless leg of lamb, approx. 150-200g per person (Main)
3 cloves	Garlic, finely chopped
3 Tbsp	Chopped rosemary
2 Tbsp	Olive oil
1 cup	White wine

Directions

1. Preheat oven to 220C.
2. In a roasting tray, lay out the parsley and mint, then add the sliced onions.
3. Place the butterflied lamb leg on top of the onions, fat side up (there should be a thin layer of fat on one side).
4. Score the lamb on the side with the fat in large diagonal shapes.
5. Sprinkle over a large pinch of sea salt, and crack over plenty of black pepper.
6. Rub the garlic into the slits where you've scored it, then sprinkle over the rosemary and rub that in too.
7. Drizzle over the olive oil and rub into the skin.
8. Place the lamb on a high rack in the oven and grill for 20-25 minutes (depending on its size) until the skin crisps and goes golden.
9. Remove from oven and add wine to the tray.
10. Return the lamb to the oven, but move it down from the top shelf to the centre of the oven. Roast for a further 20 minutes.
11. Remove from oven, rest for 5-10 minutes, then slice into thick strips. Serve on a plate of fresh parsley and sprinkle with pomegranate seeds. Use the pan juices and onion to make a gravy if you wish.