Butterflied lamb with juniper marinade
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- 1 Butcher's Selection Bone In Lamb Leg (about 1.6kg)
- 300ml white wine
- 10 juniper berries, crushed
- 8 black peppercorns, crushed
- 1 tbsp fresh rosemary leaves, finely chopped, plus extra to garnish
- 2 shallots, finely chopped
- 4 tbsp olive oil
- Roasted vine cherry tomatoes, to serve
Put the lamb on a board, meatiest side down, and press with your fingers to feel where the bone is. Using a sharp knife, carefully cut along the bone to expose and then cut around it. Keep the knife as close to the bone as possible.
Lift out the bone and cut away any excess fat. If some parts of the meat are thicker than others, make a cut in the flesh, taking care not to slice right through. Lay between 2 sheets of cling film and bash lightly with a rolling pin.
Put in a shallow dish. Mix the wine with the juniper berries, peppercorns, rosemary, shallots and oil. Pour over the lamb. Cover with cling film and marinate in the fridge for at least 3 hours, or overnight, turning occasionally.
Pre-heat the oven to 190C/170C Fan/Gas 5, or heat the barbecue. Cook in the oven for 30-40 minutes, or barbecue for 15-20 minutes on each side, until cooked through. Garnish with rosemary leaves.
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