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#1 Wed 09 Jan 08 10:21am

hybridarts

Member
From Australia
Member since Mon 07 May 07

Lamb and the Butterfly

Look, maybe I'm a traditionalist but I just can't go past mint and rosemary when it comes to cooking lamb.  So I'm having my butcher butterfly a leg for me so I can to cook it on the bbq for friends come friday night.  Now I'm always fond of the classic honey, mint and rosemary but I was just wondering what other people would use instead of honey to add that succulent sweetness.  But please feel free to suggest other herbs or to add other herbs.
Thanks in advance

ADAP

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#2 Wed 09 Jan 08 12:23pm

Tanya

Forum champ
From Scotland
Member since Thu 15 Jul 04

Re: Lamb and the Butterfly

Hello hybridarts -

Why don't you check out the marinade Jamie uses in this Lamb recipe.

Jamie's recipe for Lamb with chickpeas, yoghurt and tray roasted veg from his book "Jamie's Dinners" - serves 4 - 6.

1 leg of lamb, butterflied and opened up like a book
2 teaspoons coriander seeds
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh coriander, chopped
a large bunch of fresh mint, chopped
1 x 410gr tin of chickpeas, drained
sea salt and freshly ground black pepper
juice of 1/2 a lemon
1 x 500ml tub of natural yoghurt
12 baby turnips, scrubbed
a bunch of baby carrots, scrubbed, tops left on
1 butternut squash, unpeeled, cut into 8 wedges
2 red onions, peeled and quartered
1 whole bulb of garlic, broken into cloves
2 teaspoons ground cumin
extra virgin olive oil

Score the lamb on both sides.  Using either a pestle and mortar or a food processor, grind or whizz up the coriander seeds with the garlic, fresh coriander, mint and half the chickpeas until you have a paste.  Season the paste or "marinade" with salt and freshly ground black pepper, then add the lemon juice and yoghurt.  Place half of this flavoured yoghurt in a large plastic bag and add the lamb.  Put the other half of the flavoured yoghurt in the fridge.  Tie the bag up to seal it and turn it around to allow the yoghurt to coat all the lamb.  Leave to marinate for at least an hour, but up to 24 hours in the fridge.

Preheat the oven to 200C/400F/gas 6.  Place the turnips and carrots in a roasting tray with the squash, onions, garlic and remaining chickpeas, then sprinkle with the cumin, salt and pepper.  Drizzle with olive oil and toss together to coat.

Remove the lamb from the marinade, then place the meat directly on the oven rack with the tray of vegetables on the shelf below.  Cook for about 1 hour, tossing the vegetables halfway through.  Serve the lamb well cooked with the vegetables and flavoured yoghurt on the side.

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#3 Wed 09 Jan 08 9:13pm

French_vanilla

Forum champ
Occupation Secretary
From Dublin - Ireland
Member since Sun 01 Apr 07

Re: Lamb and the Butterfly

I just love a butterflied leg of lamb... you can put your own spices / herbs.

What's nice as well is a shoulder of lamb with a nice marinade on the bbq in the summer....   tongue

Frenchie

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