Butterflied leg of lamb recipe Recipe

Name: Butterflied leg of lamb recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off); 2 Sprigs rosemary; 3 Cloves garlic, sliced; 6 Anchovy fillets (in oil); 0.25 Clove garlic; 1.5 tbsp Capers; 6 Fillets of anchovy; 1 Large bunch of parsley, finely chopped and covered in olive oil; 1 Small bunch mint, finely chopped and covered in olive oil; 1 Small bunch marjoram, finely chopped and covered in olive oil; 1 Medium bunch rocket, finely chopped and covered in olive oil; 1 tbsp Dijon mustard; 400 g (14.1oz) Carrots, peeled and cut in half; 2 Heads of fennel, cut into 8 bits; 1 Small onion squash, peeled and cut into 8 bits; 250 g (8.8oz) Waxy potatoes, peeled and halved; 2 tbsp Olive oil; 1 Clove garlic, crushed; 1 tsp Picked thyme

Servings: persons

1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off)
2 Sprigs rosemary
3 Cloves garlic, sliced
6 Anchovy fillets (in oil)
0.25 Clove garlic
1.5 tbsp Capers
6 Fillets of anchovy
1 Large bunch of parsley, finely chopped and covered in olive oil
1 Small bunch mint, finely chopped and covered in olive oil
1 Small bunch marjoram, finely chopped and covered in olive oil
1 Medium bunch rocket, finely chopped and covered in olive oil
1 tbsp Dijon mustard
400 g (14.1oz) Carrots, peeled and cut in half
2 Heads of fennel, cut into 8 bits
1 Small onion squash, peeled and cut into 8 bits
250 g (8.8oz) Waxy potatoes, peeled and halved
2 tbsp Olive oil
1 Clove garlic, crushed
1 tsp Picked thyme

1
For the salsa verde: Pound the garlic, capers and anchovies together in a pestle and mortar.
2
Mix in the herbs and rocket, then add Dijon mustard to taste.
3
Season with salt and pepper.
4
Be careful with the salt as anchovies and capers are both quite salty.
5
Set aside until ready to use.
6
For the vegetables: Add the vegetables to boiling salted water.
7
Bring to the boil again and cook for 10 minutes, then remove the vegetables from the water and drain.
8
In a large bowl, combine the olive oil, crushed garlic and thyme, then add the semi-roasted vegetables, season well with salt and black pepper and mix together.
9
Put a piece of greaseproof paper onto a flat roasting tray and carefully add the vegetables on top.
10
Set aside.
11
For the lamb: Preheat the oven to 180C/160C fan/gas 4.
12
Make 12 incisions in the lamb with a sharp knife, then fill each indentation with rosemary, garlic and anchovy.
13
Season well with salt and black pepper.
14
Use a roasting tin to seal the lamb on the fat side on the hob for 2 minutes with 3 tbsp of olive oil.
15
Turn the lamb over in the tin to briefly brown the other side.
16
Roast the lamb and the vegetables in the preheated oven for 30-40 minutes.
17
Remove lamb from the oven and allow meat to rest for at least 5 minutes before carving.
18
Meanwhile, turn the oven down low to keep the vegetables warm.
19
After the resting period, take the vegetables out and serve them alongside the lamb with a drizzle of salsa verde.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off), 2 Sprigs rosemary, 3 Cloves garlic, sliced, 6 Anchovy fillets (in oil), and more.

Yes, Butterflied leg of lamb recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterflied leg of lamb recipe

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