Butterflied Lamb with Roasted Carrot Salad and Feta Dressing
When you're serving a crowd, I truly believe there's nothing better than presenting a big platter of tasty foods in the middle of the table for everyone to dig into.
A butterflied leg of lamb is a beautiful thing - perfect for grilling so you have that lovely char on the outside whilst still juicy and blushing in the middle. I flavoured mine with white wine, lemon, oregano and harissa but you can use whatever herbs and spices you like. The sweetness of the roast carrots works perfectly with the saltiness of the feta dressing and the gentle hum of cumin and the crunch of the gem lettuce brings the whole dish together.
Butterflied Lamb with Roasted Carrot Salad and Feta Dressing
Serves 6-8
1.25kg lamb leg (boned and butterflied weight)
300ml white wine
1 lemon, juice and zest
3 tbsp dried oregano
2 tbsp harissa powder
2 tbsp garlic salt
sea salt and freshly ground black pepper
For the salad:
oil
500g carrots, peeled and cut into chunks
1 tsp ground cumin
pinch cayenne
100g feta
150ml plain yoghurt
2 baby gem lettuces
Mix together the wine, lemon, oregano, harissa and garlic salt with a good pinch of salt and pepper in a large bowl. Trim off any excess fat and sinew from the lamb then add to the marinade. Cover with clingfilm and put in the fridge overnight.
Take your lamb out of the fridge 3 hours before you're ready to cook to allow it to come up to room temperature.
Preheat the oven to 180C. Put the carrots in a roasting tray with a good drizzle of oil. Sprinkle over the cumin and cayenne and season well with salt and pepper. Roast in the oven for 20 minutes until just starting to char.
Meanwhile, arrange the leaves of the gem lettuces on a large serving platter. Whisk together the feta and yoghurt with a good pinch of salt and pepper and set aside.
Heat the grill as high as it will go. Put the lamb in a large baking tray (discarding the marinade) and then place under the grill. Allow it to char for 8-10 minutes on each side. Turn the oven down to 160C and then put the charred lamb in to roast for 10 minutes. Remove from the oven and cover with foil. Leave to rest for 10 minutes.
While the lamb rests, arrange the roast carrots over the lettuce and drizzle over the feta dressing. Once rested, slice the lamb into generous pieces and serve alongside the salad with any resting juices poured over the meat.
A butterflied leg of lamb is a beautiful thing - perfect for grilling so you have that lovely char on the outside whilst still juicy and blushing in the middle. I flavoured mine with white wine, lemon, oregano and harissa but you can use whatever herbs and spices you like. The sweetness of the roast carrots works perfectly with the saltiness of the feta dressing and the gentle hum of cumin and the crunch of the gem lettuce brings the whole dish together.
Butterflied Lamb with Roasted Carrot Salad and Feta Dressing
Serves 6-8
1.25kg lamb leg (boned and butterflied weight)
300ml white wine
1 lemon, juice and zest
3 tbsp dried oregano
2 tbsp harissa powder
2 tbsp garlic salt
sea salt and freshly ground black pepper
For the salad:
oil
500g carrots, peeled and cut into chunks
1 tsp ground cumin
pinch cayenne
100g feta
150ml plain yoghurt
2 baby gem lettuces
Mix together the wine, lemon, oregano, harissa and garlic salt with a good pinch of salt and pepper in a large bowl. Trim off any excess fat and sinew from the lamb then add to the marinade. Cover with clingfilm and put in the fridge overnight.
Take your lamb out of the fridge 3 hours before you're ready to cook to allow it to come up to room temperature.
Preheat the oven to 180C. Put the carrots in a roasting tray with a good drizzle of oil. Sprinkle over the cumin and cayenne and season well with salt and pepper. Roast in the oven for 20 minutes until just starting to char.
Meanwhile, arrange the leaves of the gem lettuces on a large serving platter. Whisk together the feta and yoghurt with a good pinch of salt and pepper and set aside.
Heat the grill as high as it will go. Put the lamb in a large baking tray (discarding the marinade) and then place under the grill. Allow it to char for 8-10 minutes on each side. Turn the oven down to 160C and then put the charred lamb in to roast for 10 minutes. Remove from the oven and cover with foil. Leave to rest for 10 minutes.
While the lamb rests, arrange the roast carrots over the lettuce and drizzle over the feta dressing. Once rested, slice the lamb into generous pieces and serve alongside the salad with any resting juices poured over the meat.
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