Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2 ...
Whizz the onion, ginger, garlic and 4 tablespoons of lemon juice in a food processor or liquidise for about a minute. Put this paste into a bowl, add the rest of the ingredients and mix well. Cut ...
Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb leg. Enrobed in a flavorful fresh herb coating, it ...
If the leg of lamb is thicker in places ... Alternatively, you can barbecue the butterflied lamb. Once the coals are hot enough, put the seasoned and oiled lamb on to the barbecue, fat-side ...
With the bone removed, this is the quickest way to roast a leg of lamb. Cooked lettuce? Absolutely – the French have a long tradition of cooked lettuce dishes. I got the idea for the following ...
Having the lamb leg butterflied (ask your butcher to do this for you) means it cooks quicker and makes it a lot easier to carve and serve. The pizza oven needs to be less than 220C when cooking ...
To grill the lamb, cook, covered, over direct medium-high heat on a rack that is at least 6 inches from the fire (to avoid burning the outside and causing fat flare-ups). Many supermarket meat cases ...
Generously season lamb all over with salt and pepper. Set a large heavy pan, preferably cast-iron, over medium-high heat. Swirl in 2 tablespoons oil and, once hot, lay in lamb. Sear both sides ...
Open out the butterflied lamb and spread the marinade all over the meat, covering both sides well. Roll the lamb back up, cover it in cling film and pop it in the fridge to marinade overnight.
John's butterflied lamb is a recipe for the oven, but if you're lucky enough to get good weather this Bank Holiday Monday you could even dust off the BBQ and cook it alfresco. Place the lamb into ...
The arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast ...
Recipe: Tom Aikens's roast leg of lamb The arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads.