Butterflied leg of lamb with preserved lemons
Prep time over 2 hours
Cook time over 2 hours
Serves 6-8
From Mary Berry's Foolproof Cooking
This dish is a great for feeding a crowd. It is super simple to make and full of flavour. You can buy a butterflied joint from your butcher. A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve.
Method
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Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows.
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Preheat the oven to 220C/200C Fan/Gas 7.
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Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing.
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Measure all the dressing ingredients into a bowl and season with salt and pepper.
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Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin.
Ingredients
- 2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored
For the marinade
- 4 tbsp chopped fresh thyme leaves
- 2 preserved lemons, chopped, pips discarded
- 1 tbsp drained capers, chopped
- 4 garlic cloves, crushed
- 4 tbsp olive oil
- 1 tbsp runny honey
For the lemon dressing
- 2 tbsp chopped fresh thyme leaves
- 1 garlic clove, crushed
- 2 preserved lemons, finely chopped, pips discarded
- 6 tbsp olive oil
- 4 heaped tbsp chopped fresh parsley
- 1 tbsp runny honey
- salt and freshly ground black pepper
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