Butterflied leg of lamb
You could ask a butcher to butterfly the joint, but doing it yourself is really simple
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins + resting
- 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.
PER SERVING
400 kcalories, protein 43.8g, carbohydrate 0.4g, fat 24.8 g, saturated fat 11.4g, fibre 0.1g, salt 0.25 g
Recipe from olive magazine, August 2011.
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Ingredients
- 900g-1kg half a leg of lamb
- 2 garlic cloves , sliced
- 2 rosemary sprigs
- 1 tsp lavender flowers (optional)
- olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins + resting
Ingredients
- 900g-1kg half a leg of lamb
- 2 garlic cloves , sliced
- 2 rosemary sprigs
- 1 tsp lavender flowers (optional)
- olive oil
PER SERVING
400 kcalories, protein 43.8g, carbohydrate 0.4g, fat 24.8 g, saturated fat 11.4g, fibre 0.1g, salt 0.25 g
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24 October 2011
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