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  • Australian Women’s Weekly NZ

    Cook once eat twice

    Jan 26, 2022 4 minutes
    PHOTOGRAPHY by CON POULOS
    STYLING
    by
    MICHELE CRANSTON

    Butterflied lamb with fresh mint sauce

    SERVES 4 PREP + COOK TIME 1 HOUR

    1 tablespoon extra virgin olive oil
    2 tablespoons fresh oregano leaves
    1 large butterflied leg of lamb (about 1.8kg)
    ¼ cup (40g) pine nuts, toasted fresh mint leaves, to serve

    FRESH MINT SAUCE

    ¼ cup chopped parsley
    ¼ cup chopped mint leaves
    2 anchovy fillets
    1 clove garlic, crushed
    2 tablespoons lemon juice
    ⅓ cup (80ml) extra virgin olive oil

    1 Preheat oven to 200°C (180°C fanforced).

    Rub oil and oregano all over the lamb. Season well with

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