If you’re looking for an Easter recipe then this beautiful butterflied leg of lamb is the perfect dish to serve up. Harvey Ayliffe shows us how to make the ultimate leg of lamb, accompanied by a Tzatziki inspired dip and a salsa verde dressing.
Butterflied Leg of Te Mana Lamb
For The Marinade:
Cucumber & Yoghurt Dip
Salsa Verde
Instructions
Lamb and Marinade
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Blend all the marinade ingredients, rub on the lamb and leave to marinate for up to 24 hours.
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Remove lamb from the fridge 30 minutes before cooking.
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To cook the lamb, seal it off well in a pan then preheat your oven to 170°.
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Place your lamb in the oven for approximately 40 minutes or until it probes with a centre heat of 40° degrees.
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Remove from the oven and rest it for about 40 minutes, reserve in the cooking juices.
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To serve, put your meat back in the oven for 5 to 10 minutes to heat through.
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Now to slice. Make sure you’re going against the grain not with it as meat will be tough
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Serve with your dips. This goes perfectly with a nice Greek salad and some fresh Jersey Royals.
Cucumber & Yoghurt
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Grate your cucumber and mix everything in a bowl. Season well with salt.
Salsa Verde
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Add your onions, garlic and chilli in a pan just covered with vinegar
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Add your sugar and put on the heat. Reduce the vinegar by half.
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Now add the resting juices from your Lamb into your pan and reduce by half
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Now whilst whisking your olive oil, add your capers and let it cool
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Finally add your herbs that you’ve chopped to taste for seasoning then serve
