Butcher and Chef, Darren O'Rourke is here to teach us a little bit about butchery and how we can use cuts of meat in new ways. Today, we're showing you how to make this delicious Lamb dish using Kiewa Valley Boneless Lamb Leg. 

Ingredients 

1 Kiewa Valley Lamb Boneless Leg
2 cloves garlic 
2 anchovies 

To served
Tender celery stalks and leaves 
Cornichons 
Pickled onions 
Parsley leaves 
Hummus

Method

1. Preheat oven to 150 degrees c fan forced
2. If you fancy a little butchery start by butterflying the leg. To do this isolate where the topside is. If you turn the leg fat side up, the topside is the muscle that does not have a fat cap on it. Flip the leg back over and you'll see a natural seam between the topside and the muscle that is directly next to it. this is the silverside. Using your knife remove the topside and reserve this for a later dish.
3. You'll now see the leg consists of 2 main muscles. The silverside and the knuckle. The knuckle can be butterflied in order to make it a similar thickness to the silverside assisting in an even cook. To do this gently slice halfway down the tichness of the knuckle until you can peel the top half away and over.
4. Place the butterflied leg fat side down in a COLD pan and place on the stove. This flies in the face of the usual rule of hot pan to start but where there is a good fat cap that has a large surface area this method allows the pan and the fat to come to temperature at the same time. The result is an even, consistent golden coverage which maximum fat rendered from the cap. Side not, this method with change your duck breast cooking game forever!
5. In a mortar and pestle, pound garlic and anchovies in equal portions and smear all over the meat side of the lamb leg as it slowly sears on the stove.
6. Place the lamb in the oven still with fat side down and cook till an internal temp of about 50 degrees c is achieved. Remember the golden rule of resting as about 1/3 the total cooking time is resting.
7. As the lamb is cooking, thinly slice the yellow heart stalks of celery (keep the leaves, they're probably the nest part of the entire celery), cornichons and pickled onions and pick the parsley leaves. You get to choose here how much  of each ingredient you'd like.
8. When the lamb is cooked flip it to fat side up to rest and generously season with sea salt and pepper. Retain all the juices form the roasting tray
9. Add a health amount of hummus to a bowl and stir through some of the roasting juices to form a rich and slightly loose "dressing" for your dish.
10. To serve, add hummus mixture to a large serving platter and lay thinly sliced lamb pieces around the edge of the plate. Pile the centre as high as you like with the garnish and loads of parsley and celery leaves, just the yellow ones!
11. Finish with a good extra virgin olive oil and you're done.