| Crusted Butterflied Leg of Lamb
...with potato & bean salad
| 1.3 |
lean butterflied leg of lamb |
| |
salt & pepper |
| 1 |
garlic, large, peeled & finely chopped |
| 4 |
sunflower oil |
| 2 |
lemons, grated zest |
| 2 |
chopped thyme leaves |
| 1 |
ground allspice |
| |
For the Salad: |
| 1 |
salad potatoes, cooked, drained & quartered |
| 250 |
green beans, topped, tailed & lightly blanched |
| ½ |
lemon, juiced |
| 3 |
olive oil |
| 1 |
parsley, chopped |
| |
salt & pepper |
| 200 |
cherry tomaoes, halved |
Method
For the rub, mix together salt & pepper, garlic, sunflower oil, grated lemon zests, chopped thyme leaves and ground allspice.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint. Insert 2 long skewers, criss-crossing through the meat.
Place directly on the shelf in a preheated oven (approximately. 220°C/gas 7) for 50-60 minutes, turning frequently (place a tray underneath to catch the drips).
Meanwhile, mix all the salad ingredients together and season.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint. Insert 2 long skewers, criss-crossing through the meat.
Place directly on the shelf in a preheated oven (approximately. 220°C/gas 7) for 50-60 minutes, turning frequently (place a tray underneath to catch the drips).
Meanwhile, mix all the salad ingredients together and season.
|
Author: Sarah 
  member since 15/04/2008 
|
