Butterflied Lamb with Chorizo, topped with Parsley Puree

We all know that rosemary, mint or oregano are good partners for lamb.
Change your usual Sunday lunch for this one, you won't regret it. The bean, chorizo and lamb work beautifully together, and the tangy parsley puree is the perfect way to finish off the dish. A nice change from roast lamb and mint sauce!

300g cannellini beans, if dried soak overnight in cold water / 200g cauliflower (banting)
olive oil
1 ref onion, thinly sliced
230g chorizo sausages, sliced 1cm thick
4T lemon juice
1T thyme leaves
2.2kg butterflied leg of lamb

Preheat the oven to 200C.
Cook the beans in a pan of simmering water for 30-40 minutes. Drain.
Combine 1 T of olive oil and half the thyme. Rub over the lamb. Place in a roasting pan and cook for 30-45 minutes. Cover with foil and rest for 10 minutes before serving.
Heat some olive oil in a pan and cook the onion until translucent and soft. Add the chorizo and cook until browned. Add the beans, lemon juice and thyme. Season, adding a little olive oil of necessary.

Banting: replace the canelli beans with cauli-mash.

Parsley Puree

1 ½ cups of Italian parsley leaves
2 cloves garlic
4T lemon juice
1t Dijon mustard
80ml olive oil

Combine all the ingredients in a food processor and blend until smooth. Season with salt and pepper.

The lamb cooks much quicker when deboned and butterflied and can be served to your liking. Slice and serve on a bed of cannellini beans and drizzle with parsley puree.