BUTTERFLIED LAMB WITH SPINACH CHIMICHURRI, RICOTTA AND BABY BEETS

1. Combine the garlic, olive oil, lemon zest, oregano, salt and pepper in a small bowl and rub all over the lamb. Set aside to marinate for at least 30 minutes, or overnight in the fridge. 

2. For the spinach chimichurri, blitz the LeaderBrand Baby Spinach, parsley, garlic, olive oil, red wine vinegar and chilli flakes in a food processor until combined but still chunky. 

3. Preheat your oven to 200°C. Heat a large frying pan or skillet over high heat with a drizzle of oil. Sear the lamb for 3-4 minutes each side until golden brown.Transfer to an oven tray and roast for 20-25 minutes or until cooked to your liking (a meat thermometer is your best friend here: 60°C for medium or 65°C for medium-well). Transfer to a board, cover loosely with foil and rest for 10 minutes. 

4. While the lamb rests, toss the quartered LeaderBrand Baby Beets in a drizzle of oil and season with salt and pepper. Spread onto a tray and roast at 200°C for 10 minutes until warmed through. 

5. Slice the lamb against the grain into thick slices and arrange across a large platter. Scatter the warm baby beets around the lamb, dot with ricotta and spoon over the spinach chimichurri. Finish with a pinch of flaky salt, a crack of pepper and lemon wedges alongside. 

Get ahead: The lamb can be marinated, the chimichurri made and the beets sliced the night before and kept in the fridge. On the day, all that’s left is warming the beets, cooking the lamb and assembling the platter. 

Lamb 

• 1-1.2kg butterflied lamb leg 
• 3 cloves garlic, crushed 
• 3 tbsp olive oil 
• Zest of 1 lemon, plus wedges to serve 
• 1 tsp dried oregano

Spinach chimichurri 

• ½ bag LeaderBrand Baby Spinach, loosely packed 
• 1 cup fresh parsley, loosely packed, plus leaves to garnish 
• 3 cloves garlic 
• ½ cup olive oil 
• 2 tbsp red wine vinegar 
• 1 tsp chilli flakes 

To serve 

• 1 pack LeaderBrand Baby Beets, quartered 
• 1 cup ricotta