Let's Cook with Neven Maguire: Butterflied Leg of Lamb with Tomato & Cucumber Salad

butterflied leg of lamb

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat, while ricotta is often more affordable.

Zest the rind of one lemon and sprinkle it over the butterflied leg of lamb.

Sprinkle rosemary over the lamb without chopping it.

Slice 3 cloves of garlic thinly and sprinkle over the lamb.

Drizzle olive oil over the lamb and toss to combine.

Cover the lamb and refrigerate for at least a couple of hours or overnight.

Remove the lamb from the fridge and let it come to room temperature.

Remove the rosemary and garlic from the lamb to prevent burning during cooking.

Season the lamb with sea salt and black pepper.

Preheat the oven to 220°C (428°F).

Place the lamb in the oven and roast for 35 minutes, turning halfway through for even cooking.

Let the lamb rest covered with tin foil for 15-20 minutes after cooking.

Prepare the salad by cutting ripe tomatoes into quarters and adding them to a bowl.

Peel the cucumber and cut it in half, removing the seeds, then chop into rustic chunks and add to the bowl.

Thinly slice 1 red onion and add to the salad.

Tear fresh mint leaves and add them to the salad.

Squeeze lemon juice over the salad, season with salt and black pepper, and drizzle with extra virgin olive oil.

Combine the salad ingredients and serve alongside the sliced lamb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens