Neven's Butterflied Lamb

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  Neven's Butterflied Lamb


Butterflied Lamb

Serves 6-8 


  • 1 x 3kg (6½lb) leg of lamb, boned and well trimmed (butterflied), roughly 5cm (2in) thick
  • 4 cloves of garlic, crushed
  • 4 sprigs of Rosemary, chopped
  • 3 tbsp rapeseed oil
  • 2 sweet potatoes, peeled
  • 3 rooster potatoes
  • 5 cloves of garlic, skin on
  • 4-5 sprigs of thyme
  • 2 sprigs of rosemary
  • 400ml vegetable or chicken stock
  • sea salt and freshly ground black pepper

To Cook

Mix the garlic, rosemary and rapeseed oil in a bowl. Put the lamb in a shallow dish (or use a turkey bag if you have one). Rub the lamb with the oil & garlic marinade. Leave to to marinade for 3-4 hours, overnight is best.

Preheat the oven to 190°C (375°F/gas mark 5).

Using a japanese mandolin, carefully slice the sweet potatoes and rooster potatoes. Layer the base of a lined roasting tray with the slices. Place the garlic gloves, thyme and rosemary on top followed the stock.

Bring the lamb back up to room temperature. Heat a large non-stick fryign pan until smoking hot. Gently place the lamb skin side down. Leave for 2-3 minutes until well coloured and then turn over. Transfer to the prepare roasting tray. Roast in the oven for 45-50 minutes. If you prefer your lamb more well done, cook it for an extra 15–20 minutes.

Remove the lamb from the oven and rest in a warm place for 10 minutes. If you don’t like your lamb too pink, cover it with foil and it will continue to cook. Carve into slices and serve.