Butterflied leg of lamb recipe

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Butterflied leg of lamb recipe

Theo Randall serves his tender lamb with roasted fennel, squash and carrots, then drizzles a tangy salsa verde on top for a colourful finish.

Chef’s Tips:

Covering the herbs in olive oil first will prevent them from browning.

Ingredients

Salsa verde
  • 0.25 Clove garlic
  • 1.5 tbsp Capers
  • 6 Fillets of anchovy
  • 1 Large bunch of parsley, finely chopped and covered in olive oil
  • 1 Small bunch mint, finely chopped and covered in olive oil
  • 1 Small bunch marjoram, finely chopped and covered in olive oil
  • 1 Medium bunch rocket, finely chopped and covered in olive oil
  • 1 tbsp Dijon mustard
  • 0.25 Clove garlic
  • 1.5 tbsp Capers
  • 6 Fillets of anchovy
  • 1 Large bunch of parsley, finely chopped and covered in olive oil
  • 1 Small bunch mint, finely chopped and covered in olive oil
  • 1 Small bunch marjoram, finely chopped and covered in olive oil
  • 1 Medium bunch rocket, finely chopped and covered in olive oil
  • 1 tbsp Dijon mustard
  • 0.25 Clove garlic
  • 1.5 tbsp Capers
  • 6 Fillets of anchovy
  • 1 Large bunch of parsley, finely chopped and covered in olive oil
  • 1 Small bunch mint, finely chopped and covered in olive oil
  • 1 Small bunch marjoram, finely chopped and covered in olive oil
  • 1 Medium bunch rocket, finely chopped and covered in olive oil
  • 1 tbsp Dijon mustard
Vegetables
  • 400 g Carrots, peeled and cut in half
  • 2 Heads of fennel, cut into 8 bits
  • 1 Small onion squash, peeled and cut into 8 bits
  • 250 g Waxy potatoes, peeled and halved
  • 2 tbsp Olive oil
  • 1 Clove garlic, crushed
  • 1 tsp Picked thyme
  • 14.1 oz Carrots, peeled and cut in half
  • 2 Heads of fennel, cut into 8 bits
  • 1 Small onion squash, peeled and cut into 8 bits
  • 8.8 oz Waxy potatoes, peeled and halved
  • 2 tbsp Olive oil
  • 1 Clove garlic, crushed
  • 1 tsp Picked thyme
  • 14.1 oz Carrots, peeled and cut in half
  • 2 Heads of fennel, cut into 8 bits
  • 1 Small onion squash, peeled and cut into 8 bits
  • 8.8 oz Waxy potatoes, peeled and halved
  • 2 tbsp Olive oil
  • 1 Clove garlic, crushed
  • 1 tsp Picked thyme
Lamb
  • 1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off)
  • 2 Sprigs rosemary
  • 3 Cloves garlic, sliced
  • 6 Anchovy fillets (in oil)
  • 1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off)
  • 2 Sprigs rosemary
  • 3 Cloves garlic, sliced
  • 6 Anchovy fillets (in oil)
  • 1 Small leg of lamb (2kg max, butterflied and excess fat trimmed off)
  • 2 Sprigs rosemary
  • 3 Cloves garlic, sliced
  • 6 Anchovy fillets (in oil)

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. For the salsa verde: Pound the garlic, capers and anchovies together in a pestle and mortar. Mix in the herbs and rocket, then add Dijon mustard to taste.
  2. Season with salt and pepper. Be careful with the salt as anchovies and capers are both quite salty. Set aside until ready to use.
  3. For the vegetables: Add the vegetables to boiling salted water. Bring to the boil again and cook for 10 minutes, then remove the vegetables from the water and drain.
  4. In a large bowl, combine the olive oil, crushed garlic and thyme, then add the semi-roasted vegetables, season well with salt and black pepper and mix together. Put a piece of greaseproof paper onto a flat roasting tray and carefully add the vegetables on top. Set aside.
  5. For the lamb: Preheat the oven to 180C/160C fan/gas 4. Make 12 incisions in the lamb with a sharp knife, then fill each indentation with rosemary, garlic and anchovy. Season well with salt and black pepper.
  6. Use a roasting tin to seal the lamb on the fat side on the hob for 2 minutes with 3 tbsp of olive oil. Turn the lamb over in the tin to briefly brown the other side.
  7. Roast the lamb and the vegetables in the preheated oven for 30-40 minutes. Remove lamb from the oven and allow meat to rest for at least 5 minutes before carving. Meanwhile, turn the oven down low to keep the vegetables warm.
  8. After the resting period, take the vegetables out and serve them alongside the lamb with a drizzle of salsa verde.

Also worth your attention:

More recipes from Theo Randall

TV Show: Perfect… is new and exclusive to Good Food, Monday to Wednesday at 7pm from 16th January 2012.

Mark Sargeant's Lamb wellington

Bryn Williams' roast loin of lamb

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