Butterflied Leg of Lamb

  • 60 min
  • Medium

The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.

Ingredients
Ingredients

(SERVES 4-6)

FOR THE MARINADE

50g sea salt
35g soft brown sugar
15g mustard powder
15g fennel seeds
2 cloves, garlic
2 tsp rosemary leaves
1 tsp thyme leaves
1 lemon, zest

FOR THE GRILLED RED ONIONS

4 red onions
4 tbsp pomegranate molasses
4 tbsp lemon juice
4 tbsp olive oil

FOR THE LAMB

1.2kg leg of lamb, boned and butterflied

If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but it’s a great dish for the barbecue too. Ask your butcher to butterfly the leg of lamb for you if possible.

Preheat the oven to 180°C

Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining marinade ingredients and blend until you have a coarse, sandy texture.

Rub the mixture all over the lamb, on both sides. Cover and set aside for an hour, or overnight in the fridge.

Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges don’t fall apart. Toss in a little oil and season with salt and pepper.

Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl.

Whisk together the pomegranate molasses, lemon juice and olive oil, then pour this mixture over the red onions. Toss to coat the onions well and set aside for at least 30 minutes.

Turn the oven up to 200°C

To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking. These timings should give you lamb that is still nicely pink in the middle.

Allow the lamb to rest for 10 minutes before carving into thick slices and serving with the grilled red onions and a side salad of shaved fennel or fresh green leaves dressed with lemon juice and olive oil.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic Garlic
Organic Garlic
£2.29
Extra Virgin Olive Oil In Ceramic Bottle 750ml
Extra Virgin Olive Oil In Ceramic Bottle 750ml
£25.00
Organic Red Onions
Organic Red Onions
£2.99
Organic Lemons - 3 pack
Organic Lemons - 3 pack
£2.99
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