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Bookmark Recipe

Neven's Butterflied Lamb

6-8 people

Ingredients

    • 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

Main

    • 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

Method

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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.

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Method

Copy Text

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.