BUTTERFLIED LEG OF LAMB MARINADE RECIPES

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BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER



Butterflied leg of lamb | Lamb recipes | Jamie Oliver image

Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!

Total Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 18

1 x 2 kg leg of lamb
2 dried ancho chillies (see tip)
½ teaspoon black peppercorns
1 teaspoon pink peppercorns
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 lemon
1 teaspoon sweet smoked paprika
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 bunch of fresh oregano
4 cloves of garlic
2 fresh red chillies
2 chicory
1 large handful of watercress
1 pomegranate
1-2 teaspoons harissa
500 g fat-free Greek yoghurt

Steps:

    1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
    2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
    3. Cut right around the bone, then remove it.
    4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
    5. You should now have a flat piece of lamb of more or less even thickness.
    6. Soak your dried chillies in a bowl of hot water for 10 minutes.
    7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
    8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
    9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
    10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
    11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
    12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
    13. In a small bowl, stir the harissa through the yoghurt and season to taste.
    14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.

Nutrition Facts : Calories 323 calories, FatContent 20.9 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 28.3 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BUTTERFLIED LEG OF LAMB RECIPE | DELICIOUS. MAGAZINE



Butterflied leg of lamb recipe | delicious. magazine image

Paired with rosemary salt and a sweet tomato salad, this butterflied leg of lamb will become a go-to roast lunch in spring and summer. Note that the lamb needs to be marinated for 24 hours before cooking. For a quicker roast lamb recipe, try this recipe for butterflied leg of spring lamb with mint pesto.

Provided by Debbie Major

Total Time 2 hours 35 minutes

Prep Time 35 minutes

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 23

2 large garlic cloves, crushed
1 medium-hot red chilli, deseeded and finely chopped
2 fresh rosemary sprigs, leaves picked, finely chopped
6 large thyme sprigs, leaves picked
½ tsp fennel seeds, coarsely crushed
1 small lemon, plus coarsely grated zest and juice ½ lemon
2 tsp sea salt flakes
½ tsp ground black pepper
6 tbsp olive oil
2.5kg British lamb leg, butterflied (ask your butcher to do this for you)
For the slow-roasted tomato salad
500g vine ripened classic or plum tomatoes
Extra-virgin olive oil for greasing, plus extra to serve
Sea salt flakes for sprinkling
75g wild rocket
50g good quality pitted black olives
150g chargrilled artichokes in olive oil, well drained
½ medium-hot red chilli, deseeded and finely chopped
1 tbsp capers, drained and rinsed
2 tsp good quality balsamic vinegar (such as Belazu)
For the rosemary salt
2 fresh rosemary sprigs, leaves picked and chopped
3 tbsp sea salt flakes

Steps:

  • Mix the garlic, chilli, rosemary, thyme, fennel seeds, lemon zest, lemon juice, salt, pepper and olive oil in a shallow, non-metallic dish large enough to hold the lamb. Add the lamb, turn to coat well in the marinade, then cover and leave in the fridge for up to 24 hours, turning now and then.
  • For the slow-roasted tomatoes, heat the oven to its highest setting. Cut the tomatoes in half and lay them cut-face up in a lightly oiled, shallow roasting tin. Sprinkle each tomato with sea salt flakes and ground black pepper, then roast in the oven for 15 minutes. Lower the oven temperature to 150°C/130°C fan/gas 2 and roast for 1¼-1½ hours more (this depends on the size of your tomatoes) until shrivelled and lightly browned but still juicy in the centre. Remove and set aside.
  • When you’re ready to cook the lamb, heat the oven to 200°C/180°C fan/gas 6. For the rosemary salt, put the chopped rosemary into a mortar and bruise it with the pestle. Stir in the sea salt flakes and set aside.
  • Lift the lamb out of the marinade and shake off the excess. Season the meat lightly with a little rosemary salt and some pepper. Heat a griddle pan over a high heat until smoking hot. Add the lamb and sear over a medium-high heat for 5 minutes on each side until nicely browned. Transfer the meat to a roasting tin and roast for 20-25 minutes, depending on how rare you like your meat and how thinly it has been butterflied, or until it registers 55-60°C at its thickest part on a digital probe thermometer.
  • Lift the lamb onto a carving board, wrap loosely in foil and leave it to rest for 5 minutes. Meanwhile, slide the tray of tomatoes back into the oven for 5 minutes to warm through.
  • Put the rocket on a serving plate and arrange the roasted tomatoes in among the leaves. Scatter over the black olives, artichokes, chilli and capers, then drizzle with extra-virgin olive oil and balsamic vinegar.
  • Uncover the lamb, cut into slices and arrange on a serving platter. Sprinkle with a little more rosemary salt, then serve with the roasted tomato salad, shoestring chips or potato wedges with the remaining rosemary salt on the side.

Nutrition Facts : Calories 753kcals, FatContent 47.3g (15.6g saturated), ProteinContent 76.2g, CarbohydrateContent 4.2g (3.3g sugars), FiberContent 3g

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