Butterfly Leg of Lamb With Spicy Yoghurt Dressing
Intermed..
A wonderful alternative to a traditional roast lamb, in half the time. Courtesy of www.bordbia.ie Chef’s Note: If you would like to butterfly your own leg of lamb, this is how. The idea is to open the leg of lamb out flat, removing the bones. Place the leg on a board with the thinner covering of flesh uppermost. Locate the first bone and slice along the length of it, cutting right down to the bone. Cut the meat away from the bone. Ease out the bone and repeat with the 2 remaining bones. Open out the meat and trim excess fat.
PREP IN
10 MIN
COOK IN
45 MIN
SERVE
8
Butterfly Leg of Lamb With Spicy Yoghurt Dressing
Intermed..
PREP IN
10 MIN
COOK IN
45 MIN
SERVE
8
Introduction
A wonderful alternative to a traditional roast lamb, in half the time. Courtesy of www.bordbia.ie Chef’s Note: If you would like to butterfly your own leg of lamb, this is how. The idea is to open the leg of lamb out flat, removing the bones. Place the leg on a board with the thinner cover
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Ingredients
- 1 leg of Lamb, boned and butterflied
- 2 tbsp curry paste
- 3 tbsp olive oil
- 2-3 cloves garlic, chopped
- 250g tub thick Greek- style yoghurt
- 3 tbsp mint chopped
- Salt and black pepper
- 1 tbsp redcurrant jelly
Method
- 1. The day before you want to eat, mix the curry paste with 2 tablespoon of the oil and the garlic, spread it over the lamb, cover and leave in the fridge overnight.
- 2. The next day, preheat the oven to 200ºC/400ºF/gas mark 6. 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 minutes. The lamb will be pink, cook for an extra 20 minutes if you prefer well done meat.
- 3. To make the dressing, mix the yoghurt with 2 tablespoons of the mint, 1 tablespoon of oil and seasoning.
- 4. 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.
- 5. The day before you want to eat, 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.
