Butterflied Leg of Lamb with a Fennel and Rosemary Rub

FORAGED / MAIN DISH / MEAT & GAME / THREE WAYS WITH / EASTER / SPRING

INGREDIENTS

(Serves 4-6)

For the lamb

  • 1.2kg leg of lamb, boned and butterflied
  • 50g sea salt
  • 35g soft brown sugar
  • 15g mustard powder
  • 15g fennel seeds
  • 2 cloves garlic
  • 2 tsp rosemary leaves
  • 1 tsp thyme leaves
  • 1 lemon, zest

For the grilled red onions

  • 4 red onions
  • 4 tbsp pomegranate molasses
  • 4 tbsp lemon juice
  • 4 tbsp olive oil

Let lamb be the hero of any occasion with our butterflied leg of lamb recipe, paired with a fennel and rosemary rub – this main dish is simply delicious!

METHOD

DIFFICULTY: Medium 2 HRS

Preheat the oven to 180°C

Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining ingredients and blend until you have a coarse, sandy texture.

Rub the mixture all over the lamb, on both sides. Cover and leave to marinade for an hour, or overnight in the fridge.

To make the herbed yoghurt, simply mix the kefir, yoghurt, herbs and lemon juice together in a small bowl. Season with a little salt and pepper and keep to one side.

Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges hold together. Toss in a little oil and season with salt and pepper.

Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl.

Whisk together the pomegranate molasses, lemon juice and olive oil and pour over the red onions. Toss to coat the onions well and leave to marinade for at least 30 minutes.

Turn the oven up to 200°C

To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking. These timings should give you lamb that is still nicely pink in the middle.

Allow the lamb to rest for 10 minutes before carving into thick slices and serving with the grilled red onions and a side salad of shaved fennel or fresh green leaves.

If you would like to learn more about this style of cookery, join us on our next Seasonal Dinner Party or The Perfect Easter Table for a variety of different courses that hero wild and foraged produce, game or perhaps a more simple approach to your cooking.

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