Recipe

Butterflied leg of lamb with beetroot chutney

This mustard, rosemary and anchovy spiked lamb recipe is perfect for feeding the family. Serve as part of a special lunch or dinner spread with beautiful homemade beetroot and cranberry chutney

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
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This recipe first appeared in Woman's Day.
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Ingredients

Butterflied leg of lamb with beetroot chutney
  • 2 tablespoon Dijon mustard
  • 2 tablespoon fresh rosemary, chopped
  • 4 anchovy fillets, finely chopped
  • 1 teaspoon lemon zest
  • 1 butterflied leg of lamb
Beetroot and cranberry chutney
  • 400 gram beetroot, finely sliced
  • 1 cup dried cranberries
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon salt

Method

  • 1
    In a small bowl, combine mustard, rosemary, anchovy and zest. Mix well and season with salt and pepper.
  • 2
    Massage mustard mix into the lamb. Place in a dish, cover with cling film and marinate in the refrigerator (preferably overnight).
  • 3
    Preheat oven to 190°C. Place lamb cut-side up on a rack over a roasting tray.
  • 4
    Bake for 15 minutes. Turn lamb over and continue to roast for another 15-20 minutes or until cooked to your liking.
  • 5
    Rest in a warm place, covered, for 10-15 minutes before carving.
  • 6
    Slice and place on a platter. Pour over the resting juices and serve with beetroot chutney.
Beetroot and cranberry chutney
  • 7
    Sterilise 2 x 250ml jam jars and keep warm in the oven.
  • 8
    Place all the ingredients in a saucepan. Bring to the boil and simmer gently for 20 minutes or until the chutney has thickened and is a jammy consistency.