Fast-Roasted Butterflied Leg of Lamb with Warm Tomato and Ginger Salsa
Photography Vanessa and Michael Lewis.
A butterflied leg makes a weeknight-friendly cut of meat thanks to its fast cooking time. Put the tomatoes in the oven at the same time so everything cooks together.
Serves: 6–8
INGREDIENTS
1 kilogram boned and butterflied leg of lamb
sea salt and ground pepper
2 teaspoons finely chopped rosemary
olive oil
Warm Fresh Tomato and Ginger Salsa
1 punnet cherry tomatoes
2 tablespoons olive oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
1 tablespoon grated fresh ginger
zest ½ an orange
juice 1 orange
1 tablespoon Worcestershire sauce
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Lamb: Season both sides of the lamb with salt, pepper and the rosemary. Heat a large ovenproof sauté pan with a little oil and when hot, brown the lamb for 3 minutes on each side. If your sauté pan isn’t large enough, cut the lamb into two pieces.
Place in the oven and roast for 14 minutes for medium-rare meat, turning halfway through cooking. Rest, loosely covered, for 5 minutes before slicing.
To serve: Slice the meat and place on a serving platter. Spoon over the Warm Tomato and Ginger Salsa (see below) and any meat resting juices. Garnish with a large bunch of cress or rocket leaves if desired.
Warm Tomato and Ginger Salsa: Put the tomatoes on a lipped baking tray and drizzle with olive oil. Roast for 15 minutes until the skins have split and the tomatoes are soft but not totally collapsing. Set aside.
Heat 2 tablespoons oil in a sauté pan and add seeds, onion, garlic, chilli and ginger. Season with salt and cook for 5 minutes. Add the orange zest, juice and Worcestershire sauce and cook for 3 minutes. Add the tomatoes with their pan juices and gently stir together.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.