Roast Lamb Temple

Ingredients:

• 2 kg leg of lamb (bone in)
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• Salt and pepper to taste
• 200 grams asparagus, trimmed
• 200 grams Brussels sprouts
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter

Instructions:

1. Preheat your oven to 200 degrees C (approx. 400 degrees F).
2. Rub the lamb with olive oil, rosemary, sliced garlic, salt, and pepper.
3. Place the lamb in a roasting pan. Roast for 60 minutes for medium-rare and a bit longer for well-done.
4. In the meantime, blanch asparagus and Brussels sprouts in boiling water for about 5 minutes, or until bright green and slightly tender. Drain and toss with butter, lemon juice, salt, and pepper.
5. Once the lamb is done, let it rest for 10 minutes before slicing.

Nutritional Information:

• Calories: 590 per serving
• Protein: 75g
• Fat: 30g
• Carbs: 9g

Plating:

Place a generous slice of the lamb on the plate laying flat. Arrange a side of asparagus and Brussels sprouts artistically next to it. You can creatively pile them or place them length-wise for a linear presentation. The juices remaining in the roasting pan can be drizzled lightly over the lamb, giving it a glossy and appetizing look. Sprinkle a pinch of chopped rosemary over the vegetables and lamb to garnish. Aim for a balanced, vibrant presentation where the ingredients can shine in their own right. Your “Roast Lamb Temple” is ready to be served!