Spiced leg of butterflied lamb with preserved lemon dressing

Spiced leg of butterflied lamb with preserved lemon dressing

  • serves 8
  • A little effort

This recipe for spiced leg of butterflied lamb with preserved lemon dressing is great on the BBQ. The spicy marinade and zesty preserved lemon dressing lighten this up for summer. It's great for a family get-together



  • leg of lamb 2.5kg, bone removed and butterflied
  • onions 2, sliced
  • salad leaves to serve
  • cooked black beluga lentils to serve (optional)


  • 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


  • 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.

  • 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.

  • 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