Spiced leg of butterflied lamb with preserved lemon dressing
Serves 8
A little effort
Total time:
+ marinating
This recipe for spiced leg of butterflied lamb with preserved lemon dressing is great on the BBQ. The spicy marinade and zesty preserved lemon dressing lighten this up for summer. It's great for a family get-together
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- 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: per serving
- 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.
