Butterflied Leg Of Lamb
This lamb recipe is a true delight for the senses. With aromatic rosemary, garlic, and a touch of lavender, this dish is bursting with flavor. The tender meat is roasted to perfection, creating a mouthwatering dish that is sure to impress your guests. Serve with a side of claqueret for a complete and satisfying meal that will leave everyone coming back for more.
— Constant Cookbook
Ingredients
- 900g-1kg half a leg of lamb
- 2 garlic cloves , sliced
- 2 rosemary sprigs
- 1 tsp lavender flowers (optional)
- olive oil
Instructions
- To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
- Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
- Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
- Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.
Yield
Serves 4
Nutrition
- Calories: 614 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 50 grams protein
- Sodium Content: 0.5 milligram of sodium
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