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Butterflied and Spiced Lamb

1 sm Leg lamb; (about 3 1/2lb)


Marinade
2 tb Oriental plum sauce
2 tb Soya sauce
1 Clove garlic; peeled and crushed with the side of a knife
1 ts Coriander powder
1 ts Cumin powder
2 tb Runny honey
9 tb Vegetable or sunflower oil


Remove most of the skin and fat from the lamb. De-bone, without cutting all the way through the leg. Open the lamb out to form a sheet, or 'butterfly'. You can ask your butcher to do this for you.


Put all the marinade ingredients into a blender and puree. Coat the meat with the marinade and allow to stand for several hours at room temperature.


Preheat the oven to the hottest temperature, at least 450F/230C/gas mark 8-9.


Put the lamb in a roasting tray, place on the middle shelf of the oven and cook for about 30 minutes only. The lamb should be crisp all over and pink inside.


Rest for 10 minutes in a warm place before carving. Pour over any reheated juices and slice to serve.


Wipe out the oven at once and boil up the dried-on contents of the roasting tray to save cleaning problems later.



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