Butterflied lamb leg with warm greens

Roasts needn't be overly stodgy and fatty. Gravy and roast potatoes are a classic combination but there are so many other amazing things you can do with vegetables to create a fabulous meal.

Ingredients

1 ½ kgs	Lamb, leg butterflied (Main)
1	Red onion, peeled and cut into chunks
5 cloves	Garlic, peeled and roughly chopped
1	Lemon, zested
2 Tbsp	Dijon mustard
2 Tbsp	Chopped parsley
2 Tbsp	Fresh mint, chopped
2 Tbsp	Fresh rosemary, chopped
2 Tbsp	Olive oil
1 cup	Red wine

Warm salad

1 cup	Frozen peas
1 cup	Broad beans, frozen
2	Courgettes, sliced thickly
1 Tbsp	Cooking oil
1 pinch	Chilli flakes
½	Lemons, juiced
2 Tbsp	Flat leaf (Italian) parsley, roughly chopped
2 Tbsp	Fresh mint, roughly chopped

Dressing

1 Tbsp	Olive oil
1 tsp	Dijon mustard
1 clove	Garlic, finely chopped
½	Lemons, juiced and zested
1 pinch	Chilli flakes
½	Lemons, juiced
1 Tbsp	Flat leaf (Italian) parsley, finely chopped

Directions

For the lamb

1. Set oven to 220C. In a roasting tray, scatter onions.
2. Place butterflied lamb leg on top of onions, fat side up (there should be a thin layer of fat on one side).
3. Score side of the lamb with the fat in large diagonal shapes. Sprinkle a large pinch of sea salt and plenty of cracked black pepper over it.
4. Rub garlic into slits where you've scored it, and rub in mustard. Sprinkle herbs and a drizzle of olive oil over.
5. Place roasting tray in oven, and cook for about 20 minutes, until skin crisps and goes golden. Remove from oven and add wine to tray.
6. Return lamb to oven, and reduce temperature to about 190C. Roast for a further 20-25 minutes, depending on size. Remove from oven, rest for about 5-10 minutes under tinfoil, then slice into thick strips.

For the warm salad

1. Cook peas according to packet instructions, ensuring they stay firm to the bite. Cook broad beans according to packet instructions, and remove shells. Drain both and set aside in a bowl.
2. Heat oil in a frying pan on medium-high. Add courgettes and chilli flakes and pan fry until golden and slightly charred. Add lemon juice and continue to cook, stirring constantly.
3. Add courgettes to pea and broad bean mixture, and sprinkle with herbs. Serve with the dressing.

For the dressing

1. Whisk together oil, mustard, garlic, lemon zest, juice, and seasoning. Stir almonds and parsley through. Drizzle over greens and serve with lamb.

See more of Delaney's winter meals

• Beef pot roast with baked potatos and spiced rocket dressing
• Lemon and herb roast chicken with fennel and bean salad