Butterflied Lamb Leg with Lemon and Herb Cream – Stapleton Meats Gymea
Explore the origins of Stapleton's legacy with this recipe, tracing back to 1896 when Charles Harvey Stapleton opened his first butcher shop in Sutherland.
Ingredients
- 1.6kg piece boneless / butterflied lamb leg
- 2 lemons, zested
- 60ml (¼ cup) lemon juice
- 60ml (¼ cup) honey
- 3 cloves garlic, crushed
- 3 tsp sweet paprika
- 2 tbs finely chopped rosemary
- 60ml (¼ cup) extra virgin olive oil
- 6 small sweet corn, husk removed
- 3 bunches asparagus, trimmed
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