Hit enter to search or ESC to close

Bookmark Recipe

Butterflied Leg of Lamb with Tomato and Cucumber salad

This butterfield leg of lamb is the perfect choice for a speedy Sunday Lunch and can even be cooked on the barbecue

8 people
50 min
Nutrition per serving
  • kcal
    521kcal
  • protein
    55g
  • iron
    3.8mg
  • carbs
    32g

Ingredients

    • 1 leg of lamb, boned and trimmed, roughly 4-5cm thick
    • Rind and juice of 1 lemon
    • 2 fresh rosemary stalks, leaves stripped
    • 2 tablesp. of olive oil
    • 3 large garlic cloves, cut into slivers
    • 6 ripe tomatoes, cut into wedges
    • 1 cucumber, peeled, seeded and cubed
    • 1 red onion thinly sliced
    • Small handful fresh mint leaves
    • salt and freshly ground black pepper

     

Main

    • 1 leg of lamb, boned and trimmed, roughly 4-5cm thick
    • Rind and juice of 1 lemon
    • 2 fresh rosemary stalks, leaves stripped
    • 2 tablesp. of olive oil
    • 3 large garlic cloves, cut into slivers
    • 6 ripe tomatoes, cut into wedges
    • 1 cucumber, peeled, seeded and cubed
    • 1 red onion thinly sliced
    • Small handful fresh mint leaves
    • salt and freshly ground black pepper

     

Method

Copy Text

Place the lamb in a large non-metallic dish and sprinkle the lemon rind and half the juice, the rosemary and the garlic slivers on top.

Drizzle over half the olive oil and then turn the lamb over a couple of times until the marinade ingredients are evenly distributed.

Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.

Preheat the oven to Gas mark 7, 220ºC(450ºF).

If the lamb has been chilled overnight, bring it back to room temperature. Then place it skin side up, in a large roasting tin and season with salt and black pepper.

Roast the lamb for 20 minutes, then turn it over and roast for another 15 minutes for medium rare.

To make the salad, place the tomatoes, cucumber and red onion in a large bowl. Then tear in the mint leaves. Season to taste and then dress with the remaining olive oil and lemon juice.

When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes. Carve into slices and arrange on plates with the tomato and cucumber salad and steam new potatoes.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

Place the lamb in a large non-metallic dish and sprinkle the lemon rind and half the juice, the rosemary and the garlic slivers on top.

Drizzle over half the olive oil and then turn the lamb over a couple of times until the marinade ingredients are evenly distributed.

Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.

Preheat the oven to Gas mark 7, 220ºC(450ºF).

If the lamb has been chilled overnight, bring it back to room temperature. Then place it skin side up, in a large roasting tin and season with salt and black pepper.

Roast the lamb for 20 minutes, then turn it over and roast for another 15 minutes for medium rare.

To make the salad, place the tomatoes, cucumber and red onion in a large bowl. Then tear in the mint leaves. Season to taste and then dress with the remaining olive oil and lemon juice.

When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes. Carve into slices and arrange on plates with the tomato and cucumber salad and steam new potatoes.

Serving Suggestions

Steamed new potatoes