RH Staff

Yield: 6 servings.

1 leg of Australian Lamb, butterflied (see tip)
to taste, freshly ground pepper
to taste, sea salt
2 lb. sweet potatoes (2 large or 3 medium)
2 Tbsp. olive oil
2 bunches of arugula, torn
1 small red onion, halved and thinly sliced
6 oz. feta cheese, crumbled
1/2 orange, juice and zest
2 Tbsp. red wine or sherry vinegar
1/3 cup extra-virgin olive oil
to taste, salt and freshly ground black pepper

Trim lamb and season with salt and pepper. Preheat oven to 375°F. Peel and dice the potatoes into 1/2" pieces and toss with olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, or until tender and golden brown.

Heat a barbecue or grill pan to mediumhigh and cook lamb for 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes, or until-medium rare and internal temperature reaches 125-130°F. Cover loosely with foil and allow to rest for 15 minutes.

To finish the salad: While lamb is resting, whisk dressing ingredients together and season to taste. Toss arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well.

Place on a platter or on individual plates. Slice lamb thinly across the grain and arrange over the salad. Scatter with feta cheese and drizzle with remaining dressing.

Tip: To butterfly lamb, remove netting and open out the leg to make as flat as possible. Pound to desired thinness.