Name: Butterflied lamb leg
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1.1 kilogram half leg of lamb, butterflied (ask the butcher to do this for you); 1 tablespoon olive oil; sea salt and cracked black pepper; pita pockets to serve; Skordalia; 1/2 cup blanched almonds; 1/2 bunch mint leaves; 1 clove garlic, minced; 2 teaspoon finely grated lemon zest; 1 tablespoon lemon juice; 4 tablespoon extra virgin olive oil; Fennel and cucumber salad; 1 fennel bulb; 2 lebanese cucumbers; 4 tablespoon extra virgin olive oil; 1 tablespoon lemon juice

Butterflied lamb leg

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1.1 kilogram half leg of lamb, butterflied (ask the butcher to do this for you)

1 tablespoon olive oil

sea salt and cracked black pepper

pita pockets to serve

Skordalia

1/2 cup blanched almonds

1/2 bunch mint leaves

1 clove garlic, minced

2 teaspoon finely grated lemon zest

1 tablespoon lemon juice

4 tablespoon extra virgin olive oil

Fennel and cucumber salad

1 fennel bulb

2 lebanese cucumbers

4 tablespoon extra virgin olive oil

1 tablespoon lemon juice

Method

1.Heat a chargrill or barbecue over medium-high heat. Rub lamb with olive oil and season well with salt and pepper on both sides. Place on grill skin side down. Cover loosely with foil and cook 8 minutes. Turn, cover loosely and cook for a further 7-8 minutes for medium or until cooked to your liking. Remove from heat and place on board to rest.

2.To make skordalia, place almonds into food processor and process until fine. Add mint, garlic, zest and lemon juice. Start motor and slowly drizzle olive oil down spout. Season well.

3.To make fennel salad and cucumber salad, shave fennel and cucumbers on mandolin (or use a sharp knife). Place in bowl with fennel tips, lemon juice and extra virgin olive oil. Toss to combine, and season with salt and pepper to taste.

4.Heat bread on chargrill for 1 minute on each side. Slice lamb and serve with skordalia, salad and bread.

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Ingredients

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