Butterfly Leg of Organic Lamb with Spicy Yoghurt Dressing

A day in advance of cooking, mix the curry paste with 2 tablespoons of the oil and the garlic, spread it over the lamb, cover and leave in the fridge overnight.

The lamb can be roasted or barbecued. If roasting set the oven to Gas Mark 6, 200ºC (400ºF). Heat a large pan, place the lamb on the hot pan, season and brown well on both sides then place on a roasting dish and cook for 45 mins. approx for pink lamb.

To barbecue, place the lamb on the hot barbecue and cook for 20/25 minutes approx. on each side over a medium heat.

Dressing: Mix the yoghurt with 2 tablespoons of mint, 1 tablespoon oil and seasoning.

To butterfly a leg of lamb: 

1. Open the leg of lamb out flat, removing the bones.
2. Place the leg on a board with the thinner covering of flesh uppermost.
3. Locate the first bone and slice along the length of it, cutting right down to the bone.
4. Cut the meat away from the bone and ease out the bone.Repeat with the 2 remaining bones.
5. Open out the meat and trim excess fat.

If you have roasted the lamb, boil up the pan juices with a tablespoon of redcurrant jelly (optional) and serve with the sliced lamb.

Before carving sprinkle the last tablespoon mint over the lamb. Serve the dressing on the side.

Also very good with the lamb are baby potatoes and vegetables roasted at the same time with olive oil and sea salt.

Next day: Great cold with a baked potato and the last slices will make gourmet sandwiches.