If you have some time on your hands this butterflied leg of lamb recipe is a perfect dish to impress your family and friends. It’s based on a Ballymaloe recipe. 

Butterflied Leg of Lamb

Easter Lamb Recipe #4

News

If you have some time on your hands this butterflied leg of lamb recipe is a perfect dish to impress your family and friends.

Butterflied Leg of Lamb

Ingredients:
1 leg of lamb, butterflied (bone removed – you can ask your butcher to do this, if you like)

Marinade
2 tbsp coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1/2 teaspoon chilli powder
2 tablespoons harissa
50ml extra-virgin olive oil
2 garlic cloves, finely grated or crushed
2 tbsp chopped coriander
1 tablespoon balsamic or white wine vinegar
3 garlic cloves, grated or crushed
Sea salt and freshly ground black pepper

Method:

  1. Place the lamb in a roasting tin, fat side up. Using a small sharp knife, make deep incisions every 6cm or so all over the top.
  2. Next, place a dry frying pan on the heat Add the cumin and coriander seeds, cook for a few seconds, then add the peppercorns and cardamom seeds.  Allow to get slightly darker in colour and toasted (between 30 seconds and 1 minute) then remove from the heat. Tip into a mortar and grind coarsely with a pestle.
  3. Mix with all the other marinade ingredients in a bowl, then season with salt and pepper. It should make a lovely thick paste. Place the lamb in a large shallow dish or in a clear plastic bag. Pour the marinade over the lamb and rub the paste all over both sides then set in the fridge to marinate for at least 1 hour. Leave overnight or for 24 hours if possible, rubbing the marinade into the meat every so often.
  4. When ready to cook, preheat the oven to 200oC, Gas mark 6. Roast the lamb for 30–50 minutes, depending on how you like it cooked. (This is equally good cooked on a barbecue.)
  5. Rest the meat for 15–20 minutes after cooking, then carve into slices to serve, not forgetting to drizzle the delicious juices over the lamb.

Butterflied Leg of Lamb

Easter Lamb Recipe #4

News

If you have some time on your hands this butterflied leg of lamb recipe is a perfect dish to impress your family and friends.

Butterflied Leg of Lamb

Ingredients:
1 leg of lamb, butterflied (bone removed – you can ask your butcher to do this, if you like)

Marinade
2 tbsp coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1/2 teaspoon chilli powder
2 tablespoons harissa
50ml extra-virgin olive oil
2 garlic cloves, finely grated or crushed
2 tbsp chopped coriander
1 tablespoon balsamic or white wine vinegar
3 garlic cloves, grated or crushed
Sea salt and freshly ground black pepper

Method:

  1. Place the lamb in a roasting tin, fat side up. Using a small sharp knife, make deep incisions every 6cm or so all over the top.
  2. Next, place a dry frying pan on the heat Add the cumin and coriander seeds, cook for a few seconds, then add the peppercorns and cardamom seeds.  Allow to get slightly darker in colour and toasted (between 30 seconds and 1 minute) then remove from the heat. Tip into a mortar and grind coarsely with a pestle.
  3. Mix with all the other marinade ingredients in a bowl, then season with salt and pepper. It should make a lovely thick paste. Place the lamb in a large shallow dish or in a clear plastic bag. Pour the marinade over the lamb and rub the paste all over both sides then set in the fridge to marinate for at least 1 hour. Leave overnight or for 24 hours if possible, rubbing the marinade into the meat every so often.
  4. When ready to cook, preheat the oven to 200oC, Gas mark 6. Roast the lamb for 30–50 minutes, depending on how you like it cooked. (This is equally good cooked on a barbecue.)
  5. Rest the meat for 15–20 minutes after cooking, then carve into slices to serve, not forgetting to drizzle the delicious juices over the lamb.