mary berry butterflied lamb with lemon

butterflied lamb with lemon

Basic ingredients for butterflied lamb with lemon

  • One boneless, butterflied leg, lamb, 5-6 pounds
  • Two and a half teaspoons of coarse, kosher salt More as necessary
  • One and a half teaspoons of black pepper
  • 1/4 cup chopped fresh thyme or marjoram leaves
  • One teaspoon of ground cumin
  • One teaspoon of Turkish chillun such as Marash or Urfa
  • Finely grated zest from two lemons
  • Two and a 1/2 tablespoons of fresh lime juice
  • Half cup chopped cilantro
  • Half cup chopped mint
  • Two scallions, white or green, thinly sliced

How to make butterflied lamb with lemon

  • Place lamb on a parchment-lined baking sheet. Season the lamb with salt and pepper.
  • Keep 1 teaspoon of garlic aside. Combine the remaining garlic with thyme or marjoram or oregano, cumin, and 2 tablespoons of lemon juice in a bowl. Use about 1 tablespoon of olive oil to make a sandy paste. Apply the mixture to the lamb. Wrap the lamb in plastic wrap. Let it marinate for at most one hour, or even overnight, in the refrigerator.
  • After this, Make salsa verde by mixing the remaining teaspoon of garlic, half cup of lemon juice, a pinch of salt, and the rest of this ingredient in a medium bowl. Add 3 tablespoons of preserved lemon, chopped parsley, mint, cilantro, mint, and scallion to the bowl. Stir well. Add the remaining oil. To taste, add more preserved lemon, lemon juice, and salt. Now Allow the mixture to sit for 30 minutes before you serve it to let the flavors meld.
  • Turn the oven on to 450°F. Roast the lamb for 22 to 35 minutes without turning, or until a thermometer placed in the thickest section reads 120 for rare meats and 130 for medium. After this, Allow resting for 10 minutes before cutting and serving with salsa verde.

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