Crusted butterflied leg of lamb recipe
Crusted Butterflied Leg of Lamb recipe
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Ingredients
| 1.3 kg | lean butterflied leg of lamb |
| salt & pepper | |
| 1 clove(s) | garlic, large, peeled & finely chopped |
| 4 tsp | sunflower oil |
| 2 | lemons, grated zest |
| 2 tbsp | chopped thyme leaves |
| 1 tsp | ground allspice |
| For the Salad: | |
| 1 kg | salad potatoes, cooked, drained & quartered |
| 250 g | green beans, topped, tailed & lightly blanched |
| ½ | lemon, juiced |
| 3 tbsp | olive oil |
| 1 bunch(es) | parsley, chopped |
| salt & pepper | |
| 200 g | cherry tomaoes, halved |
Instructions
For the rub, mix together salt & pepper, garlic, sunflower oil, grated lemon zests, chopped thyme leaves and ground allspice.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint. Insert 2 long skewers, criss-crossing through the meat.
Place directly on the shelf in a preheated oven (approximately. 220°C/gas 7) for 50-60 minutes, turning frequently (place a tray underneath to catch the drips).
Meanwhile, mix all the salad ingredients together and season.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Crusted butterflied leg of lamb recipe
Recipe type: xarchivex
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