Rick Stein’s butterfly leg of lamb
2.5kg(5 1/2ib) leg of lamb butterflied
Marinade
2 large garlic cloves, chopped
1 medium - hot red chilli, finely chopped
1 tsp rosemary, chopped eaves from 6 thyme sprigs
1 fresh bay leaf, finely chopped, or 2 dried bay leaves
3 strips of pared lemon zest, use vegetable peeler uice of half a lemon
1 tsp sea salt
half tsp of coarsely ground black pepper
6 tbsp olive oil (not extra virgin)
Mix all the marinade ingredients together in a shallow roasting tin. Add the lamb, turn it a few times until well coated, turn skin side up, cover and leave in the fridge for at least an hour. Be sure to bring the meat to room temperature before cooking as it will cook more evenly
BBQ or griddle the leg for 5-7 minutes each side until well coloured then transfer to an oven set at 200 C/180 C fan/400 F/gas 6 for 20-25 minutes or until it registers 60 C/140 F on a meat thermometer at the thickest part.
Lift the lamb onto a board and let it rest for 5 mins then carve into thick slices.
Rating ***
Source
Rating ***
Source