DRIED BUTTERFLY 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

QUICK LAMB KEBABS | LAMB RECIPES | JAMIE OLIVER RECIPES



Quick lamb kebabs | Lamb recipes | Jamie Oliver recipes image

These lamb kebabs are so easy and quick to make – perfect for outdoor cooking.

Total Time 20 minutes

Yield 8

Number Of Ingredients 8

2 cloves of garlic
1 teaspoon dried oregano
olive oil
4 lamb steaks (750g in total)
2 red peppers
8 fresh bay leaves
2 lemons
a few sprigs of fresh flat-leaf parsley

Steps:

    1. Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).
    2. When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
    3. Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
    4. Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
    5. Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
    6. Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally. Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.
    7. Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.

Nutrition Facts : Calories 202 calories, FatContent 15.7 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 18.5 g protein, CarbohydrateContent 3.5 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre

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MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
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    10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
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MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
From jamieoliver.com
Total Time 1 hours 35 minutes
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    1. Preheat the oven to 190°C/375°F/gas 5.
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