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Recipe

Butterflied lamb with mushroom salad

Cooking butterfly-style ensures more even cooking and a richer flavour on the meat.

Jan 08, 2014 4:00am
  • 30 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

Butterflied lamb with mushroom salad
  • 1/2 cup olive oil
  • 2 clove garlic, crushed
  • 1 red chilli, finely sliced
  • 1 teaspoon smoked paprika
  • 1 cup fresh herbs (rosemary, thyme, mint, basil, parsley), finely chopped
  • 1 butterflied leg of lamb (about 900g-1kg)
  • 8 field mushrooms
  • 2 tablespoon toasted pine nuts

Method

Butterflied lamb with mushroom salad
  • 1
    Combine the oil, garlic, chilli, paprika and half the fresh herbs. Massage half the mix into the lamb. Marinate for 30 minutes or overnight if you can.
  • 2
    Preheat the BBQ, then toss the mushrooms with a few tablespoons of the flavoured oil and set aside.
  • 3
    Sear the butterflied lamb on both sides over a medium-high heat. Reduce to low and cook the meat, covered with foil or the hood down, for another 15-20 minutes, depending on its thickness. Remove and cover in foil to rest.
  • 4
    Cook the mushrooms for 5-10 minutes until coloured and tender. Top with pine nuts.
  • 5
    Slice the rested meat and arrange on a platter with the mushrooms and drizzle with any leftover oil. Scatter with the remaining herbs.

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