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Butterflied leg of lamb with mexican-style marinade
main courses | serves 8
1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it. Cut right around the bone, then remove.
3. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book. You should now have a flat piece of lamb of more or less even thickness.
4. Soak your dried chillies in a bowl of hot water for 10 minutes. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
5. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processer. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
6. In a large bowl, mix the spice paste with the rest of the marinade ingredients and a pinch of salt.
7. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 46 hours, ideally overnight.
8. Remove from the fridge at least 30 minutes before you are ready to cook, so the lamb comes up to room temperature. Once your barbecue is hot, cook the meat for 4045 minutes until medium-rare, turning it every 10 minutes or so. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
9. Combine the chicory, watercress and pomegranate seeds in a serving bowl. In a small bowl, stir the harissa through the yoghurt and season to taste.
10. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, dressing and lemon halves on the side.
Note Ancho chillies are dried poblano chillies, used in Mexican cuisine. If you cant find them at your supermarket, you can get them at souschef.co.uk.
Per serving 323 cals, 20.9g fat (5.7g saturated), 28.3g protein, 4.7g carbs, 3.5g sugar
Recipe Charlie Clapp
Photo Gareth Morgans
from Issue 41
ingredients 1 x 2kg leg of lamb
2 dried ancho chillies (see note)
½ tsp black peppercorns
1 tsp pink peppercorns
2 tsp fennel seeds
1 tsp coriander seeds
1 lemon, zested
1 tsp sweet smoked paprika
1 bunch of oregano, leaves picked
6 tbsp olive oil
4 garlic cloves, crushed
2 red chillies, finely sliced
2 tbsp red wine vinegar
A handful of chicory leaves
A large handful of watercress
1 pomegranate, seeds only
Harissa yoghurt dressing
12 tsp harissa
1 x 500g tub of fat-free