Rain-or-shine leg of lamb

Rain-or-shine leg of lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins - 35 mins

Skill level

Moderately easy

Servings

Serves 6

Butterflying your lamb not only means it cooks quicker, but it can be barbecued as well as roasted

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
509
protein
49g
carbs
0g
fat
35g
saturates
14g
fibre
0g
sugar
0g
salt
0.4g

Ingredients

  • 1 leg of lamb, about 2kg/4lb 8oz, butterflied
  • 2 tbsp rapeseed oil
  • 2 tsp caraway seeds, crushed
  • 1 tbsp chopped thyme leaf
  • 1 large bunch parsley, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Take the lamb out of the fridge an hour or so before cooking to allow it to come up to room temperature. Heat oven to 220C/200C fan/gas 7 or light the barbecue. Mix together the oil, caraway seeds, thyme and parsley with lots of salt and pepper. Smear this all over the lamb, rubbing it well into the meat. You can do this up to a day before.
  2. If you are cooking the meat on the barbecue, wait until the fire has died down and the coals are white and glowing. Lay the meat, skin-side down, onto the bars and cook for 15 mins. Flip over and cook for a further 15 mins for slightly pink lamb, or 5 mins longer if you want the meat well done. Remove and leave to rest on a tray, covered with foil, for at least 15 mins. To cook the lamb in the oven, place it on a large shallow baking tray, cook for 15 mins, then turn down the oven to 180C/160C fan/gas 4 and cook for a further 15 mins. Leave to rest for 15 mins. Once the meat has rested, slice it up and pour over any juices from the resting tray.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
joannepd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this a couple of times now using the oven. Didn't have the caraway seeds but added fresh mint to the herb mix. Really tasty and succulent and very quick to cook.

Questions

Tips