Roast Lamb with Cauliflower, Garlic & Thyme

Ingredients

1 x 2kg leg lamb

2 Tbsp Westgold Salted Butter, soft

Small bunch thyme

2 whole bulbs garlic

2 red onions

½ cup beef stock

½ cauliflower

1-2 bunches broccolini

Extra butter for vegetables

Salt & pepper

Method

Preheat oven to 220 degrees. 

Pat the lamb leg dry with a paper towel. 

Rub lamb all over with butter and sprinkle with thyme. Season with salt and pepper.

Roast for around 20 minutes until starting to brown. 

Remove from the oven and reduce the oven temperature to 180 degrees.

Cut onions into 8 wedges & add to pan. 

Cut the garlic bulbs in half horizontally and add to pan. 

Use a brush to coat the onion wedges and garlic in the buttery pan juices. Pour in the beef stock.

Cook 15-20 minutes per 500 grams depending on how pink you like your lamb. We cooked ours for 1 hr 20 mins total. 

When cooked to your liking, take the lamb out of the pan and set aside to rest for 15mins. 

Add the cauliflower and broccolini florets to the lamb pan and toss around to coat in the juices, adding a little more butter if needed. Roast another 6-8 mins.  

Warm a large serving platter. Place the lamb leg on the platter and scatter all the vegetables around the lamb. Carve at the table.