- Butterflied Lemon Spring Lamb.jpg (58.37 KiB) Viewed 455 times
Preparation Time: 15 minutes (plus marinating the night before)
Cooking time: 20 minutes
Serves: 8
If served as eight portions, provides 226 cals, 20g fat (of which 5g saturates), 1g sugar and 0.5g salt per portion.
Ingredients
- 2 lemons, zest and juice
- 5 garlic cloves, chopped
- 1 small onion, chopped
- 1 red chilli, seeded and finely diced
- 20g (1oz) fresh mint leaves, plus sprigs for serving
- 20g (1oz) parsley, finely chopped
- ½ tsp salt
- 4 tbsp olive oil
- 900g (2lb) boneless leg of lamb, butterflied and bashed to about 4cm (1½in) thick
- Sprigs of thyme and lemon wedges for decoration
Method
The night before:
Add zest, juice, garlic, onion, chilli, mint, parsley, salt and oil to a food processor or handheld blender and process until roughly chopped. Pop the lamb on a baking tray, spread ¾ of the paste over both sides, cover and refrigerate overnight.
On the day:
1. Allow the lamb to stand at room temperature for 1 hour before cooking, then place under a medium high grill and grill for 8 - 10 minutes.
2. Remove from the grill, turn the lamb over and repeat, cooking until it is suited to your taste. Use a temperature probe to check it's cooked - for medium rare it should be at least 130°C. Alternatively, after grilling on the second side, slice a piece off to check. Grill more if you want it less rare, but be careful - it cooks quickly.
3. When cooked, remove lamb, cover in foil and allow to rest for 20 minutes before slicing thinly.
4. Serve with the remaining marinade, a few sprigs of thyme and lemon wedges.
¡SHARE TOPIC!