Butterflied leg of lamb with beetroot chutney
This mustard, rosemary and anchovy spiked lamb recipe is perfect for feeding the family. Serve as part of a special lunch or dinner spread with beautiful homemade beetroot and cranberry chutney
Ingredients
- 2 tablespoon Dijon mustard
- 2 tablespoon fresh rosemary, chopped
- 4 anchovy fillets, finely chopped
- 1 teaspoon lemon zest
- 1 butterflied leg of lamb
- Beetroot and cranberry chutney
- 400 gram beetroot, finely sliced
- 1 cup dried cranberries
- 1 cup sugar
- 1 cup cider vinegar
- 1/2 teaspoon chilli flakes
- 1 teaspoon salt
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