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Butterflied Leg of Lamb with Preserved Lemons

Succulent butterflied lamb marinated in thyme and preserved lemons, oven-roasted to perfection and served with a zesty herb dressing.

Gluten-FreeLambMain CourseRoastEntertaining

Estimated Nutrition

Per Serving Total
Calories 1282.5 kcals 7695 kcals
Carbohydrates 10.9 grams 65.5 grams
Fat 99 grams 594.2 grams
Protein 87.7 grams 526.4 grams
Cook Time
35 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
piece
Preserved Lemons
chopped and pips discarded for marinade
1
tbsp
Capers
drained and chopped
2
piece
Preserved Lemons
finely chopped and pips discarded for dressing
Meat
2.5
kg
Leg Of Lamb
butterflied and skin scored
NutsSeeds
4
tbsp
Thyme
chopped fresh leaves for marinade
4
clove
Garlic
crushed for marinade
2
tbsp
Thyme
chopped fresh leaves for dressing
1
clove
Garlic
crushed for dressing
4
tbsp
Parsley
heaped and chopped fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground to taste
OilsFats
4
tbsp
Olive Oil
for marinade
6
tbsp
Olive Oil
for dressing
Other
1
tbsp
Honey
runny for marinade
1
tbsp
Honey
runny for dressing

Steps

  • Lay the lamb skin side up in a shallow dish, massage in the mixed marinade ingredients, and chill for 2–3 hours.
  • Preheat the oven to 220°C.
  • Place the lamb skin side up in a roasting tin, pour over the remaining marinade, and roast for 30–35 minutes.
  • Remove the lamb from the oven and allow it to rest under foil for 10 minutes.
  • Combine the dressing ingredients in a bowl and season with salt and pepper.
  • Slice the lamb and serve hot with the lemon dressing and collected roasting juices.