Butterflied leg of lamb
Cooking time
Ready in 30 mins + restingSkill level
EasyServings
Serves 4You could ask a butcher to butterfly the joint, but doing it yourself is really simple
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 400
- protein
- 43.8g
- carbs
- 0.4g
- fat
- 24.8g
- saturates
- 11.4g
- fibre
- 0.1g
- sugar
- -
- salt
- 0.25g
Ingredients
- 900g-1kg half a leg of lamb
- 2 garlic cloves, sliced
- 2 rosemary sprigs
- 1 tsp lavender flower (optional)
- olive oil
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Method
- Using a sharp knife, slice open the joint and cut the leg bone out of the meat. Now unroll the meat and use a sharp knife to cut long diagonal slits almost all the way through, an inch or two apart. Cut through it at right angles to these diagonals so you end up with a rugged landscape of chunky lamb mountains and plains.
- Tuck the garlic into the meat, sprinkle with rosemary and lavender, drizzle with olive oil then roast in a 220C/fan 200C/gas 7 oven for 15 minutes. Remove from the oven and rest for 10 minutes before slicing and serving with stuffed Provençale vegetables.
Recipe from olive magazine, August 2011
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