LADING

Butterfly Lamb

Butterfly Lamb - Sophie Conran


Lingonberry Cotton Napkins – Set of Four, £30.00
Dune Twenty Four Piece, £99.00
Dinner Plate – Set of Four, £62.00

Serves 6 – 8

2 ½kg lamb leg butterflied

For the rub:
A large pinch of dried rosemary leaves
1 tsp chilli flakes
A good grind of black pepper
5 cloves of garlic, peeled and chopped
A large pinch of maldon salt
2 tbsp olive oil

 

To make the rub:

Grind the rosemary leaves in a pestle and mortar until they become almost a powder.

Add the chilli flakes and black pepper and keep grinding.

Add the garlic and salt and give it a good bash until you have a paste.

Stir in the olive oil.

Find a roasting tin large enough to take the lamb so it lays flat and massage the rub into both sides.

Leave to marinate for at least an hour or overnight.

Pre-heat the oven to 200°c/ 180° Fan / Gas Mark 5.

Place a rack under the lamb and roast flat side up for 15 minutes.

Turn it over and continue roasting for 20 minutes.

Remove from the oven and leave to stand for 20 minutes before serving.

Print Recipe
Butterfly Lamb
Serves 6 - 8
Butterfly Lamb
Cuisine Meat and Fish
Servings
Ingredients
Cuisine Meat and Fish
Servings
Ingredients
Butterfly Lamb
Instructions
  1. To make the rub: Grind the rosemary leaves in a pestle and mortar until they become almost a powder. Add the chilli flakes and black pepper and keep grinding. Add the garlic and salt and give it a good bash until you have a paste. Stir in the olive oil.
  2. Find a roasting tin large enough to take the lamb so it lays flat and massage the rub into both sides.
  3. Leave to marinate for at least an hour or overnight.
  4. Pre-heat the oven to 200°c/ 180° Fan / Gas Mark 5
  5. Place a rack under the lamb and roast flat side up for 15 minutes. Turn it over and continue roasting for 20 minutes.
  6. Remove from the oven and leave to stand for 20 minutes before serving.
Recipe Notes

Butterfly Lamb by Sophie Conran

Butterfly Lamb by Sophie Conran