Spiced leg of butterflied lamb with preserved lemon dressing
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 8
Skip to ingredients
- 2.5kg leg of lambbone removed and butterflied
- 2 onionssliced
- to serve salad leaves
- to serve (optional) cooked black beluga lentils
Marinade
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp aleppo chilli flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel
Preserved lemon dressing
- 3 preserved lemons
- 3 tbsp extra virgin olive oil
- 2 tbps white wine vinegar
- 1 clove garlicfinely chopped
- 1 tbsp parsley or mint
- 3 tbsp green olivessliced
- 1 tbsp capers
Nutrition:
- kcal479
- fat30.4g
- saturates11.7g
- carbs3.7g
- fibre0.9g
- protein47g
- salt1g
Method
step 1
Put the meat in a shallow baking dish and cover with the marinade ingredients. Season, cover with clingfilm and chill overnight or for up to 48 hours. Bring back to room temperature before cooking.
step 2
To BBQ, heat your coals and when they’re grey/pink, spread them to the sides of the grill and put a drip pan in the middle. This will allow the lamb to cook without flareups. BBQ for 20 minutes on each side.
step 3
Or heat the oven to 220C/fan 200C/gas 7. Put the lamb on the onions in a baking dish. Cook for 40-50 minutes until a meat thermometer reads 60C in the thickest part (for pink meat). Rest for 10 minutes under foil and then slice.
step 4
Mix the dressing ingredients together and season. Serve the meat with the dressing, some salad and cooked lentils, if you like.
