Ingredients

Lamb and Garlic Roast

2 garlic bulbs, cut in half

4-5 fresh rosemary branches

2.5kg lamb leg roast

Salt and freshly ground pepper

2 tablespoons olive oil

Orange & Honey Butter Baby Broccoli

1 orange

250g salted butter, softened

1 tablespoon honey

1 garlic clove, crushed

1 teaspoon Dijon mustard

½ teaspoon sea salt

2 tablespoons olive oil

500g Baby Broccoli

Preparation

Lamb Roast

1. Preheat oven 200°C/180°C (fan-forced). Scatter garlic halves and rosemary into a large roasting pan. Season lamb with salt and pepper and place over the top. Drizzle over oil. Roast lamb for 15 minutes.

2. Reduce oven 180°C/ 160°C (fan-forced), continue cooking for a further 1 hour 20 minutes for medium. Remove lamb and rest for 15 minutes, loosely covered with foil.

Baby Broccoli

1. Meanwhile, zest and juice orange to obtain 1 teaspoon of zest and 1 tablespoon of juice. Add to a mixing bowl along with softened butter, honey, garlic, mustard and salt. Mix well.

2. Spoon butter mixture onto a sheet of cling wrap and roll up to form a 5cm thick log. Freeze until firm.

3. Heat oil in a large non-stick frying pan over medium-high heat. Add Baby Broccoli in batches and cook, turning frequently for 5 minutes or until charred.

4. Return Baby Broccoli to pan and pour in ¼ cup water. Partially cover with lid and cook 4-5 minutes or until just tender and water has evaporated.

5. Transfer to a serving platter and season to taste with salt and pepper. Scatter slices of butter over the top. Serve immediately with roast lamb.