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Butterfly Leg of Lamb with a Herb Crust and Salsa Verde

A butterflied leg of lamb, where the bone has been removed and the meat opened out into roughly the shape of a butterfly, is super simple to cook and carve. Great for a crowd and cooks perfectly either in the oven or on the barbecue.

8 people
1 h
Nutrition per serving
  • kcal
    791kcal
  • protein
    52g
  • iron
    6.3mg
  • carbs
    39g

Ingredients

    • 1 leg of lamb, 2½-3kgs, boned, well trimmed and butterflied

     

    Herb Crust

    • 2 tablesp. thyme leaves, chopped
    • 2 tablesp. rosemary leaves, chopped
    • 2 tablesp. parsley leaves, chopped
    • 3 garlic cloves, peeled and chopped
    • 1 tablesp. Dijon style mustard
    • Zest and juice of 1 lemon
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil

     

    Salsa Verde

    • 2 anchovy fillets
    • 1 tablesp. Dijon mustard
    • 4 garlic cloves, peeled and chopped
    • 25g parsley leaves, chopped
    • 25g mint leaves, chopped
    • 25g chives, chopped
    • 1 tablesp. capers, drained
    • 1 tablesp. fresh lemon juice
    • Salt and freshly ground black pepper
    • 100ml olive oil
  • To serve:

    • Steamed baby potatoes and cherry tomatoes tossed in olive oil and gently roasted

Main

    • 1 leg of lamb, 2½-3kgs, boned, well trimmed and butterflied

     

    Herb Crust

    • 2 tablesp. thyme leaves, chopped
    • 2 tablesp. rosemary leaves, chopped
    • 2 tablesp. parsley leaves, chopped
    • 3 garlic cloves, peeled and chopped
    • 1 tablesp. Dijon style mustard
    • Zest and juice of 1 lemon
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil

     

    Salsa Verde

    • 2 anchovy fillets
    • 1 tablesp. Dijon mustard
    • 4 garlic cloves, peeled and chopped
    • 25g parsley leaves, chopped
    • 25g mint leaves, chopped
    • 25g chives, chopped
    • 1 tablesp. capers, drained
    • 1 tablesp. fresh lemon juice
    • Salt and freshly ground black pepper
    • 100ml olive oil

Side

  • To serve:

    • Steamed baby potatoes and cherry tomatoes tossed in olive oil and gently roasted

Method

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Heat the oven to Gas Mark 7, 220°C (450°F).

To cook the lamb: Place the lamb skin side up in a roasting tin. Put the ingredients for the herb crust in a small bowl and mix well. Then spoon the mixture over the lamb. Place in the oven and roast for 40 minutes.

To make the Salsa Verde: Put all the ingredients, except the oil, into a blender. Turn on and gradually add the oil. When the lamb is cooked, transfer it to a carving board, then leave to rest in a warm place for 10 minutes.

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Method

Copy Text

Heat the oven to Gas Mark 7, 220°C (450°F).

To cook the lamb: Place the lamb skin side up in a roasting tin. Put the ingredients for the herb crust in a small bowl and mix well. Then spoon the mixture over the lamb. Place in the oven and roast for 40 minutes.

To make the Salsa Verde: Put all the ingredients, except the oil, into a blender. Turn on and gradually add the oil. When the lamb is cooked, transfer it to a carving board, then leave to rest in a warm place for 10 minutes.

Serving Suggestions

Carve the lamb and serve with the salsa verde, potatoes and roasted cherry tomatoes.

Butterfly Leg of Lamb with a Herb Crust and Salsa Verde