Recipe

Butterflied lamb leg

Jul 27, 2013 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Butterflied lamb leg
  • 1.1 kilogram half leg of lamb, butterflied (ask the butcher to do this for you)
  • 1 tablespoon olive oil
  • sea salt and cracked black pepper
  • pita pockets to serve
Skordalia
  • 1/2 cup blanched almonds
  • 1/2 bunch mint leaves
  • 1 clove garlic, minced
  • 2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 4 tablespoon extra virgin olive oil
Fennel and cucumber salad
  • 1 fennel bulb
  • 2 lebanese cucumbers
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice

Method

Butterflied lamb leg
  • 1
    热chargrill或烧烤,中高热量. Rub lamb with olive oil and season well with salt and pepper on both sides. Place on grill skin side down. Cover loosely with foil and cook 8 minutes. Turn, cover loosely and cook for a further 7-8 minutes for medium or until cooked to your liking. Remove from heat and place on board to rest.
  • 2
    To make skordalia, place almonds into food processor and process until fine. Add mint, garlic, zest and lemon juice. Start motor and slowly drizzle olive oil down spout. Season well.
  • 3
    To make fennel salad and cucumber salad, shave fennel and cucumbers on mandolin (or use a sharp knife). Place in bowl with fennel tips, lemon juice and extra virgin olive oil. Toss to combine, and season with salt and pepper to taste.
  • 4
    Heat bread on chargrill for 1 minute on each side. Slice lamb and serve with skordalia, salad and bread.

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