Australian chef and author Billy Law’s new release, Man Food, is an ode to all things, well, man food. And real men make their “epic burgers” out of Wagyu beef (plus, Law was on Masterchef — what exactly’s not to love there?). Pick up a copy and just wait ’til you see the meat section. Here’s a leg of lamb with kale salad built right in!
- 1 3 pound 5 ounces - 4 pound 6 ounces boneless leg of lamb
- 2 tablespoons olive oil, plus extra to drizzle
- 14 ounces kale, stalks removed, leaves finely shredded
- Salt and freshly ground black pepper to taste
- 2 pounds new potatoes, peeled and cut in half
- 1 head garlic, 3 cloves peeled and finely chopped, the others left whole for the potatoes
- 9 ounces Feta cheese
- 3-4 rosemary sprigs, coarsely chopped
- 2 teaspoons chili flakes
- 10 1/2 cups peas, fresh or frozen
- Handful of mint leaves, finely chopped
- Wedge of lemon
For the lamb
Bring the lamb to room temperature by removing it from the refrigerator about 1 hour before you wish to cook it. Heat the oil in a wok over a medium-high heat. Add the kale and stir-fry for 2 minutes, add 1/3 cup of water, season with salt and pepper, cover with a lid and let it steam for 3 minutes or until wilted. Drain in a sieve then press as much liquid out of the kale as you can, using the back of a wooden spoon, and set aside.
Meanwhile, put the potatoes in a large saucepan, fill with enough water to cover and bring to a rolling boil over a high heat. Reduce the heat to medium and boil for 10 minutes. Drain and shake to scuff the edges. Tip the potatoes together with the whole garlic cloves into a large roasting tin, season with salt and pepper, drizzle with the extra olive oil and toss well.
Preheat the oven to 390° F. Meanwhile, lay the leg of lamb flat on a chopping board, skin side down. Season with salt and pepper and spread the wilted kale lengthways to cover half of the lamb on the side closest to you, leaving about ½ inch around the edge. Crumble 7 ounces of the Feta over the top.
From the edge closest to you, roll the lamb up tightly to enclose the kale and Feta, making sure the open seam on the lamb is now under the roll so it doesn’t come loose. So the filling won’t fall out when roasting, put a long strand of kitchen twine tightly between two hands, gently slide it under the roll about 2 inches from one end, pull up and tie a knot tightly. Repeat with three more pieces of twine, evenly spaced along the lamb.
Spread the chopped garlic, rosemary and chili flakes on a tray and sprinkle generously with salt and pepper. Roll the meat on the tray until nicely coated in herbs and spices. Place the lamb roll on a wire rack over the potatoes in the roasting tin and roast the lamb for 1 hour and 15 minutes. For medium-rare, a meat thermometer should read around 140°F when inserted into the thickest part of the meat.
Remove the lamb from the oven, cover loosely with foil and let it rest for at least 15 minutes before serving.
Fill a saucepan with water and bring to a boil over a medium-high heat. Add the peas and cook for 5 minutes or until cooked, then drain and transfer to a serving bowl. Add the mint leaves and the remaining crumbled Feta, a squeeze of lemon juice, season with salt and pepper and stir to mix well.
Remove the kitchen twine, carve the lamb and serve with the roasted potatoes and mint peas.