Buttered lamb is a great way to cook this delicious meat. Separating joints and ‘unrolling’ means the meat is fairly uniform in thickness, ensuring it cooks evenly and quickly. We chose to cook the meat on the grill with a Mexican-inspired marinade, but, once you’ve mastered the butchery, you can make it any direction you like! Chicory salad and hot harissa dressing in cool yogurt. It’s a definite winner. GOAL 1 x 2kg lamb thighs2 dried chili 1/2 teaspoon black pepper 1 teaspoon red pepper red wine vinegar1 bunch of fresh oregano 4 cloves of garlic2 fresh peppers
METHOD
If you can, prepare your lamb the day before you want to cook it. Using a sharp knife carefully cut the leg of the lamb to expose the bone.
Holding the knife as close to the bone as possible, cut along one edge to expose completely.
Cut right around the bone, then remove it.
Lay the lamb flat on a cutting board, skin side down. Use a knife to cut in half into the meat on each side, where the meat is thicker, then unfold like a book.
You should now have a flat piece of lamb of equal or less thickness.
Soak dried chili peppers in a bowl of hot water for 10 minutes.
Meanwhile, in a small saucepan over medium heat, dry roast the black and pink pepper, cumin, and coriander seeds for 30 seconds, until they begin to foam and are deliciously fragrant.
Remove the softened peppers from the soaking water and transfer to a spice grinder or small food processor. Add the baking spices and a bit of soaking water, then grind into a smooth paste.
In a large bowl, mix the spice mixture with the lemon zest, paprika, oil, vinegar, and a pinch of sea salt. Pick up the oregano, peel and crush the garlic, then finely chop and add the chillies and sauté until combined. Place the buttered lamb in a bowl and spread the marinade evenly over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
Remove from the refrigerator at least 30 minutes before you’re ready to cook, letting the lamb come to room temperature. Turn on your barbecue, then when hot, cook meat for 40 to 45 minutes, or until just done, turning every 10 minutes or so.
Transfer lamb to the table and let rest for 15 minutes while preparing the salad.
Combine chicory leaves with watercress and pomegranate seeds in a serving bowl.
In a small bowl, stir harissa over yogurt and season to taste.
Cut the lamb on the board and halve the sliced lemon. Serve lamb on the table with salad, yogurt sauce and half a lemon on the side.
Watch Jamie Cook Roast Lamb Legs here: For more delicious lamb inspiration, check out our full collection of lamb recipes here.Read more: how to make a man gemini wants you back | Top Q&A
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Watch Jamie Cook Roast Lamb Legs here: For more delicious lamb inspiration, check out our full collection of lamb recipes here.Read more: how to make a man gemini wants you back | Top Q&A
