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Butterfly Leg of Lamb
Chef
Easy
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Butterfly Leg of Lamb with Anchovy and Rosemary Topping courtesy of Bord Bia

PREP IN
120 MIN
COOK IN
60 MIN
SERVE
8
SHARE &COMMENT
butterfly_leg_of_lamb_with_spicy_yoghurt_topping
Butterfly Leg of Lamb
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
120 MIN
COOK IN
60 MIN
SERVE
8

Introduction

Butterfly Leg of Lamb with Anchovy and Rosemary Topping courtesy of Bord Bia

Ingredients

  • 1 leg of lamb, 2½-3kgs, boned, well trimmed and butterflied
  • 4 cloves garlic, crushed
  • 50g tin of anchovies
  • 8-10 sprigs of rosemary
  • 4 tablesp. olive oil
  • Freshly ground black pepper
  • Dash of wine or water

Method

  • 1. Place the garlic, anchovies, leaves from 6 of the rosemary sprigs, olive oil and black pepper in a mini processor and whiz to combine. You can do this with a mortar and pestle if you prefer – mix the garlic and anchovies first, then chop the rosemary leaves finely and add them in along with the olive oil and pepper.
  • 2. Place the lamb in a large non-metallic dish and rub the mixture all over it. Cover with clingfilm and set aside for 2 hours to allow the flavours to combine. Overnight in the fridge is even better.
  • 3. Preheat the oven to Gas Mark 7, 220°C (450°F). If the lamb has been chilled overnight, bring it back to room temperature. Then place it skin side up, in a large roasting tin. Scatter the reserved rosemary sprigs over the top. Roast the lamb for 10 minutes, then turn reduce the temperature to Gas Mark 4, 180°C (350°F) and continue to roast for another 35 minutes. The lamb will be cooked medium at this stage. Remove from the oven, transfer to a carving board, cover loosely with foil and allow to rest for 10 minutes before carving.
  • 4. Add a dash of wine or water to the juices left in the pan and boil.
  • 5. Serve with the sliced lamb, roast or gratin potatoes and green beans tossed with toasted pinenuts.

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