butterflied leg of lamb mary berry

butterflied leg of lamb mary berry

butterflied leg of lamb mary berry

Basic ingredients for butterflied leg of lamb mary berry

  • 3kg lamb leg, butterflies
  • 60mls oil
  • Spice rub 20g garlic, minced
  • 25g ginger, ground
  • 15g garam masala
  • 15g turmeric
  • 60g mint, leaves pick, chopped Yoghurt Dressings
  • 200g Greek-style yogurt
  • 60g mint leaves Finely chopped
  • 15g Ground Cumin 15g Garam Masala
  • 15g ground coriander
  • 5g turmeric
  • 15g curry
  • 3g ground chili
  • 60g mint, leaves chopped
  • Yogurt dressings Roasted root vegetables Mescuilin Salad

How to make butterflied leg of lamb mary berry

  • Mix all ingredients with 3g salt flakes in a bowl. Rub the marinade all over the lamb, scoring at 3 cm intervals.
  • Cover with the marinade and let cool in the fridge for at least 2 hours. Before roasting, let the meat stand at room temperature for 30 min. Then heat the grill or barbecue to medium-high on one side and medium on the other.
  • To get the best charring, place the lamb on the hot side. To finish, place the lamb on the medium side until the internal temperature reaches 40*C. Cook the meat until it reaches 56°C.
  • Take the meat off heat and let it rest covered with foil. In a bowl, combine the yogurt with mint, cumin, and 3g of salt flakes. Spread the lamb and vegetables on a platter. Sprinkle with extra mint. Drizzle with the mint dressing.

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