Adding steam to your meat recipes will always result in a more moist and tender finish but if you dont have that option, using fan assisted grill will also work well. This butterflied lamb dish can be served hot or cold and is a great addition to a shared meal.
METHOD
- Set oven to 200 C Fan Assisted Grill + Steam 50% humidity if available, or Steam Combi level 2 in Asko
- Cut several slight diagonal slits in skin side of lamb to prevent curling when cooking.
- Create paste from garlic, lemon, spice mix, fennel seeds, salt and pepper and olive oil.
- Rub into lamb and leave to marinate for at least an hour.
- Brown lamb very quickly on both sides in frying pan or cooktop griddle.
- Put lamb in oven for approximately 20- 30 minutes depending on the thickness of the meat, or ideally use your ovens meat probe set to 57- 64 degrees depending on how well done you want to have it. Place it in the centre of the thickest part of the meat -56 C for medium rare, 60 for medium and 64 for medium well done.
- Leave lamb to rest for 10 minutes before carving
- While lamb is cooking mix dressing ingredients together and leave to stand and let flavours infuse.
- Slice lamb, top with dressing and serve.
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Ingredients
1.5kg butterflied leg of lamb
3 cloves garlic, crushed
leaves from a stem of rosemary, bruised
zest of a lemon and 2 tbsp lemon juice
2 tbsp Morrocan spice mix
2 tbsp fennel seeds, lightly chopped
salt and pepper
olive oil
Dressing
125ml natural unsweetened Greek yogurt
1⁄2 c mint leaves, finely chopped
2 cloves garlic, crushed
3 tsp lemon juice
