Butterflied lamb with juniper marinade

Butterflied lamb with juniper marinade

In this alternative method for cooking Easter lamb, the joint is butterflied making it cook quicker and more evenly.

By , 21 September 2015
Butterflied lamb with juniper marinade
  • Ready in: 270 mins
  • Serves: 6
  • Price: £2.37 per serving
Nutritional Info
Each 190g serving contains
  • Fat 20.9
    30%
  • Sat Fat 6.1
    31%
  • Sugar 0.6
    <1%
  • Salt 0.38
    6%
  • Cals 399
    20%
of your reference intake.
Typical energy values per 100g: 879kJ/210kcal.
Ingredients
  • 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
Method
  • 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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