MINT & OREGANO BUTTERFLIED LEG ROAST WITH POTATOES & SWEET POTATOES

• Cleaver’s Organic & Grass Fed Lamb Oregano & Mint Butterflied Leg
• 4-6 potatoes, washed and cut into 4cm cubes
• 1 large sweet potato, washed and cut into 4cm cubes
• 2 tbsp canola or vegetable oil
• 1 tbsp butter

1. To pan fry or BBQ: on high heat, remove lamb from the pack and place fat side down for 25-30 mins for medium or until cooked to your liking, turning occasionally
2. Preheat oven to 200°C
3. Pour the oil into a baking dish and add the butter, put in the oven to heat for 2-3 minutes
4. Add the vegetables and gently coat with oil, then return to oven and bake for 40 minutes (turning occasionally) or until the vegetables are cooked through
5. Remove lamb from oven, BBQ or pan and rest in a warm place loosely covered in foin
6. Drain on paper towels before serving with roast vegetables

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TIPS

• Add parsnips and pumpkin to cater for extra guests
• Roast additional vegetables and serve with Cleaver’s organic sausages the following night!