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How to Cook Spring Lamb Leg Butterfly

  • 30 mins
  • 1 hour
  • easy
  • 6-8
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 1 x 2kg Farmison & Co Butterflied Lamb Leg
  • MARINADE
  • 10 g oregano leaves or a pinch of dried oregano
  • 2 middle eastern preserved lemons roughly chopped, pips discarded
  • 1 red chili finely diced
  • a pinch of smoked paprika
  • 2 cloves garlic, crushed
  • 25 ml virgin olive oil
  • 1 tbsp. runny honey
  • YOGHURT DRESSING
  • 1 garlic clove, crushed
  • 1 preserved lemon, finely chopped, pips discarded
  • 10 ml olive oil
  • 125 ml loose yoghurt
  • 1 x small bunch mint leaves only
  • 1 small bunch coriander
  • 1 tbsp. runny honey
  • Sea salt to taste
Shop our Grass Fed Lamb

Introduction

Perfect for roasting or cooking over the BBQ, enjoy this year’s Spring lamb in our simple, marinated Butterflied Lamb Leg recipe.

Method

  1. Lay the lamb skin side up in a shallow dish.
  2. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it well.
  3. Cover and marinate in the fridge overnight.
  4. Preheat the oven to 220ºc or 200ºc fan assisted.
  5. Put the lamb skin side up in a roasting tin and pour over any marinade left in the dish.
  6. Roast in the oven for 35 to 40 minutes, until rich & golden, reaching a core temperature of 58ºc.
  7. Leave to rest before carving.
  8. Alternatively, to cook on a BBQ, heat the coals till white hot placing a few coals to one side (cool) and the bulk to the other side (hot) of the grill, place the lamb skin side up onto the hot side for a few moments then transfer to cool side, close lid with air vents set to medium/high heat & cook for 35 to 40 minutes.

Dressing

Place all the ingredients into a blender & blitz on full speed until smooth & bright green.

Serve

Serve with cracked wheat & parsley salad (Tabbouleh) or some simple grilled vegetables.

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