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Butterflied Leg of Lamb with Chimichurri & Pistachio and Carrot, Grape & Goat Cheese Salad

Irish chef, food writer and cookery teacher Catherine Fulvio provides the recipe for a delicious way to serve lamb on Easter. If you have a larger piece of meat, don’t forget to increase the quantities for the dry rub to match. And for the salad, leaves of your choice will work well here.

Ingredients (Serves 4-6)

  • 1.4kg leg of lamb, butterflied (ask your craft butcher to debone and butterfly for you)
  • Rosemary sprigs, to garnish the lamb

For the Dry Rub…

  • 1 lemon, zest only
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground black pepper
  • 2 tsp chopped fresh rosemary
  • 2 tsp sea salt

For the Chimichurri…

  • 2 tbsp roughly chopped walnuts, to garnish
  • 40g parsley, roughly chopped
  • 40g coriander leaves and stalks, roughly chopped
  • 5 medium size mint leaves
  • 3 medium garlic cloves
  • 2 tsp fresh oregano
  • 3 medium shallots, peeled and halved
  • ½ medium red chilli
  • 80ml rapeseed oil
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • ½ tsp caster sugar
  • ½ to ¾ tsp sea salt

For the Dressing…

  • 2 small shallots, very thinly sliced
  • ½ tsp salt
  • 60ml lemon juice
  • 2 tsp honey
  • 1 garlic clove, very finely chopped
  • 2 tsp za’atar
  • 100ml rapeseed oil

For the Salad…

  • 1 tbsp oil
  • 60g pistachios
  • 1 tsp za’atar
  • 60g rocket leaves
  • 50g Lambs leaf lettuce
  • 1 head of red chicory
  • 1 head frisee lettuce, washed and trimmed
  • 3 small to medium carrots, peeled and ribboned with a peeler
  • 120g seedless red and/or green grapes, sliced in half
  • 100g local goat’s cheese, sliced
  • 10 mint sprigs, for the salad

Instructions for Butterflied Leg of Lamb with Chimichurri & Pistachio and Carrot, Grape & Goat Cheese Salad

To Prepare the Lamb…

  • To prepare the lamb, place all the ingredients for the rub together in a bowl, mix well. Drizzle some oil on the lamb and massage the rub onto the lamb, cover and leave in the fridge for up to 6 hours if you wish.
  • Preheat the oven to 200°C/fan 180°C/gas 6.
  • Transfer the lamb into a roasting pan on a trivet of onions, garlic and carrots and roast for 15 minutes and then reduce the temperature to 180°C/fan 160°C/gas 4 and cook for a further 18 to 20 minutes if you prefer your lamb medium rare, add on a further 10 to 12 minutes longer if you like it more cooked.
  • Alternatively, as a general guideline to test for doneness to your preference, allow for a core temperature whilst cooking of 55/59°C for medium rare and 60/66°C for medium. 67/71°C for well done and note that the core temperature increases whilst the lamb is resting in a warm place.
  • Set aside the meat, covered, to rest, covered, for 20 minutes.

To Prepare the Chimichurri…

  • Place the shallots, lemon, honey and salt into a bowl and leave for 10 minutes. Stir in the garlic and za’atar. Pour in the oil in a slow steady stream while whisking. Check the seasoning, adding salt, freshly ground black pepper and honey if needed. Set aside.

To Prepare the Salad…

  • Heat a little oil in a frying pan, add the za’atar and the pistachios, toast lightly. Add a little salt if needed. Transfer to a bowl to cool.
  • Place the salad leaves and carrot ribbons in a bowl, toss with some dressing. Transfer to a platter or shallow bowl. Add the grapes and sprinkle over the seasoned pistachio on top.
  • Spoon small amounts of the goat’s cheese all over the top. Serve the extra dressing separately. Place the roasted butterflied lamb on a platter, garnish with rosemary sprigs. Serve with the chimichurri and the salad.

Enjoy Catherine Fulvio’s Butterflied Leg of Lamb with Chimichurri & Pistachio and Carrot, Grape & Goat Cheese Salad!


Happy Easter!

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