Make the most of A MAKEAHEAD FEAST

GET ORGANISED WITH THIS PRE-PREPPED FESTIVE SPREAD

Butterflied Lamb with Tahini Tzatziki and Mint Sauce

SERVES 6 PREP & COOK 1 HOUR

• 2 tblsps olive oil

• 2 cloves garlic, crushed

• 2 tblsps chopped fresh rosemary

• 1.4kg -1.5kg butterflied lamb leg

• Halved lemons, to serve

TAHINI TZATZIKI

• 1 large Lebanese cucumber

• 3/4 cup Greek yoghurt

• 2 tblsps tahini 2 tblsps lemon juice

MINT SAUCE

• 1/4 cup fresh mint leaves, plus extra to garnish

• 1/4 cup olive oil

• 2 tblsps apple cider vinegar

• 1 tsp caster sugar

1 Combine oil, garlic and rosemary in a jug. Using a sharp knife, cut lcm slashes, about 2cm apart, across skin-side of lamb. Drizzle over oil mixture. Rub all over lamb and into slashes. Season well with salt and pepper.

2 Heat a large, non-stick, frying pan over a medium to high heat. Add lamb. Cook for about 5 minutes on each side, or until well-browned. Transfer lamb to a roasting pan.

3 Cook in a moderate oven (180C) for 35 to 40 minutes for medium doneness, or until cooked to your liking. Remove from oven. Rest, loosely covered with foil for 20 minutes. Cover and refrigerate until cold.

4 Meanwhile, to make tahini tzatziki, cut cucumber in half lengthways. Scoop out seeds and discard. Grate cucumber. Whisk yoghurt, tahini and juice in a small bowl until smooth. Stir in grated cucumber. Cover and refrigerate.