Butterfly leg of Irish Lamb

I can’t stress enough how good the spring lamb is in the Craft Butcher shops. Try this recipe this Easter Sunday and you won’t fail.

Butterfly leg
of lamb

This butterflied leg of lamb is the perfect choice for
the barbecue but also works wonderfully
in the oven.
Serves 4-6
2.5Kg leg of lamb, boned and trimmed, roughly 4-5cm thick
6 large cloves of garlic peeled
3 sprigs of rosemary
1 big bunch of flat leaf parsley
Zest and juice of 1 lemon
4tbsps of rapeseed oil
Sea salt and cracked black pepper
In a food processor place the rosemary, garlic, parsley,
lemon and rapeseed oil. Give it a good whizz until the ingredients are
Now on a deep baking tray place down your lamb flat and
pour over the marinade. Get your hands in and rub the marinade well in. Season
generously with salt and cracked black pepper and allow to marinade for 2 hours
or overnight in the fridge covering with cling film.
Light a barbecue or preheat the oven to 220C/450F/Gas
mark 7. If the lamb has been chilled
overnight, bring it back to room temperature. If cooking
it in the oven place it, skin-side up, in a large roasting tin and season with
salt. Roast the lamb for 30 minutes, then
turn it over and roast for another 20 minutes for medium
. Alternatively barbecue the
lamb for about 1hr for medium, skin-side down, turning
When the lamb is cooked, transfer to a warm dish, then
leave to rest in a warm place for 10
minutes. If you don’t like your lamb too pink you can
cover it with foil at this point and it will
continue to cook as the juices relax. Carve into slices
and arrange on plates. 
For the yogurt
5tbsps of greek yogurt
Small bunch of mint leaves chopped finely
Half the juice of a lime
For the naan bread
250g plain flour
2tsp sugar
1tsp salt
½tsp baking powder
110-130ml milk
2tbsp vegetable oil, plus extra for greasing
For the yogurt just mix all the ingredients in a bowl,
cover and place in the fridge until ready to serve.
For the naan bread sift the flour, sugar, salt and baking
powder into a bowl. In another bowl, mix together the milk and oil.
Make a well in the centre of the flour mixture and pour
in the liquid mixture. Slowly mix together the dough by working from the centre
and incorporating the flour from the edges of the ‘well’, to make smooth, soft
dough. Knead well for 8-10 minutes, adding a little flour if the dough is too
Place the dough into an oiled bowl, cover with a damp
tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five
balls. Roll the dough balls out quite thinly into your preferred shape. Now on
a dry pan on a medium heat place the naan breads on and cook on each side for a
minute until lightly brown. Once cooked brush them with olive oil and sprinkle
on your preferred topping. I usually go for some fresh rosemary and sea salt. 

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