Ingredients
- leg of lamb 2.5kg, bone removed and butterflied
- onions 2, sliced
- salad leaves to serve
- cooked black beluga lentils to serve (optional)
Marinade
- red wine vinegar 2 tbsp
- extra virgin olive oil 2 tbsp
- soy sauce 1 tbsp
- aleppo chilli flakes 1 tsp
- ground coriander 1 tsp
- ground cumin 1 tsp
- ground fennel 1 tsp
Preserved lemon dressing
- preserved lemons 3
- extra virgin olive oil 3 tbsp
- white wine vinegar 2 tbps
- garlic 1 clove, finely chopped
- parsley or mint 1 tbsp
- green olives 3 tbsp, sliced
- capers 1 tbsp
Method
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Step 1
Put the meat in a shallow baking dish and cover with the marinade ingredients. Season, cover with clingfilm and chill overnight or for up to 48 hours. Bring back to room temperature before cooking.
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Step 2
To BBQ, heat your coals and when they’re grey/pink, spread them to the sides of the grill and put a drip pan in the middle. This will allow the lamb to cook without flareups. BBQ for 20 minutes on each side.
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Step 3
Or heat the oven to 220C/fan 200C/gas 7. Put the lamb on the onions in a baking dish. Cook for 40-50 minutes until a meat thermometer reads 60C in the thickest part (for pink meat). Rest for 10 minutes under foil and then slice.
-
Step 4
Mix the dressing ingredients together and season. Serve the meat with the dressing, some salad and cooked lentils, if you like.
Nutritional Information
- Kcals 479
- Fat 30.4g
- Saturates 11.7g
- Carbs 3.7g
- Fibre 0.9g
- Protein 47g
- Salt 1g
