Butterflied Leg Of Lamb With Skordalia And Fennel C

Name: Butterflied Leg Of Lamb With Skordalia And Fennel Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Lamb; 2 1/2 lbs butterflied half leg of lamb; 1 tbsp olive oil; None None Skordalia; 1/3 cup blanched almonds; 1/2 bunch mint; 1 clove garlic, peeled and minced; 2 tsp finely grated lemon zest; 1 tbsp lemon juice; 4 tbsp extra virgin olive oil; None None Fennel and Cucumber Salad; 1 bulb fennel, feathery fronds reserved; 2 None baby cucumbers; 1 tbsp lemon juice; 2 tbsp extra virgin olive oil; None None Pita breads, to serve

Servings: persons

None None Lamb
2 1/2 lbs butterflied half leg of lamb
1 tbsp olive oil
None None Skordalia
1/3 cup blanched almonds
1/2 bunch mint
1 clove garlic, peeled and minced
2 tsp finely grated lemon zest
1 tbsp lemon juice
4 tbsp extra virgin olive oil
None None Fennel and Cucumber Salad
1 bulb fennel, feathery fronds reserved
2 None baby cucumbers
1 tbsp lemon juice
2 tbsp extra virgin olive oil
None None Pita breads, to serve

1
Heat a grill or grill pan over medium high heat. Rub the lamb with olive oil and season on both sides. Place on the grill skin side down. Cover loosely with foil and cook for 8 mins. Turn, cover loosely and cook for another 7-8 mins for medium, or to desired doneness. Remove from heat and transfer to a board to rest.
2
To make the skordalia, place the almonds into a food processor and process until fine. Add the mint, garlic, lemon zest and lemon juice. Start the motor and slowly drizzle in the olive oil. Season to taste.
3
To make the fennel salad and cucumber salad, shave the fennel and cucumbers on a mandolin (or use a sharp knife). Place in a bowl with the fennel fronds, lemon juice and extra virgin olive oil. Toss to combine and season to taste.
4
Heat the pita bread in a dry frying pan for 1 min on each side. Slice the lamb and serve with skordalia, salad and bread.

2346

kcal

Calories

262

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: None None Lamb, 2 1/2 lbs butterflied half leg of lamb, 1 tbsp olive oil, None None Skordalia, and more.

Yes, Butterflied Leg Of Lamb With Skordalia And Fennel Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butterflied Leg Of Lamb With Skordalia And Fennel Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions