Naomi's CookingHome Kitchen
Meat

Butterfly Leg of Lamb with Herb Sauce

Pop the leg of lamb into a very hot oven 40 minutes before you serve the starter. While you are enjoying the starter, the lamb juices have time to settle. It can be served at room temperature with salads or hot with roast potatoes and vegetables. The herb sauce makes this dish very tasty, so do try it this Christmas.

Method

  1. Place the lamb in a flat baking tray.
  2. Whisk lemon juice, rind, olive oil, honey and garlic in a small mixing bowl. Pour in over the lamb. Sprinkle with spring onions and add the herb sprigs. Season with black pepper.
  3. Cover the lamb with cling wrap and marinate it overnight in the refrigerator.
  4. Preheat the oven to 220 ºC (420 ºF). Heat the oven grill and roast the lamb for 5 minutes an each side. Turn the grill off and lower the oven temperature to 200 ºC (400 ºF). Bake the lamb for 35 to 40 minutes.
  5. Herb sauce
  6. 45 ml (3 tablespoons) fresh rosemary leaves, finely chopped
  7. 15 ml (1 tablespoon) fresh thyme, finely chopped
  8. 1 clove garlic, crushed
  9. 2,5 ml (1/2 teaspoon) salt
  10. 125 ml (1/2 cup) olive oil
  11. 15 ml (1 tablespoon) fresh lemon juice
  12. 30 ml (2 tablespoons) fresh parsley, finely chopped
  13. 5 ml (1 teaspoon) balsamic vinegar
  14. 2,5 ml (1/2 teaspoon) honey
  15. black pepper
  16. Chop the rosemary, thyme, garlic and salt in a food processor. Add the oil and lemon juice and blend for 1 minute.
  17. Add the parsley and season with balsamic vinegar, honey and black pepper. Spoon oven sliced lamb and serve.