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Butterflied leg of lamb with preserved lemons

Butterflied leg of lamb with preserved lemons is built on Olive Oil and Runny Honey. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 1 tbsp
• 6 tbsp
• 1 tbsp

Method (preview)

1. 1

   You can buy a butterflied joint from your butcher.

2. 2

   A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly.

3. 3

   This means it is quicker to cook and easier to carve.

4. 4

   Lay the lamb, skin side up, in a shallow dish.

5. 5

   Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers.

6. 6

   Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows.

7. 7

   Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish.

8. 8

   Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle.

9. 9

   Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin.