Mad Butcher's Butcher Est. 1971

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Butterflied Leg of Lamb


- 125g almonds
- roasted & chopped
- 3 cloves garlic
- peeled
- 1 tsp paprika
- 2 Tbsp cumin & coriander seeds
- roasted
- ½ tsp chopped dried chilli
- ½ Tbsp brown sugar
- ½ Tbsp brown sugar
- Sea salt and freshly milled pepper
- 100ml olive oil
- Grated rind and juice of one lemon
Serves :
Cooking time:


The boned, butterflied leg of lamb is a superb choice for roasting and absolutely delicious when teamed with the classic flavours of lemons, almonds and coriander.

Combine the first 7 ingredients in a food processor and process to an even, fairly fine texture. Add the oil, lemon rind and juice. Evenly rub the mixture over both sides of the prepared leg, then roast (do not sear the lamb prior to cooking).

Place the rubbed leg cut side up, on a rack over a roasting tray. Fan‐bake in a pre‐heated oven at 190°C for 15 minutes.

Turn the lamb over and continue to roast for another 15‐20 minutes or until cooked to your liking. Rest in a warm place for 10‐15 minutes before carving.

Cook’s Tip

There are two methods of boning out this very versatile piece of meat.

Slash‐boning creates a boneless leg of varying thickness. This can be an advantage to the chef wanting some meat rare, some medium and some well done.

If your aim is even cooking throughout, ask your butcher to butterfly the slash‐boned leg through the thick flank and topside to achieve a consistent thickness.

When a long cooking time is required for larger cuts of spice‐rubbed meat, a dry heat such as roasting is recommended. Using a cooking method that involves searing the meat first, risks burning the flavouring ingredients.
Recipe from Beef + Lamb New Zealand Inc, 


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