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    Spiced Butterfly Lamb with Onion and Coriander Salsa

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    Spiced Butterfly Lamb with Onion and Coriander Salsa

    Use butterfly lamb steaks and, to keep them in shape, thread onto long, flat metal skewers. If you prefer to cook one large piece of meat, choose a boned-out leg of lamb and open it out to make a rough 'butterfly' shape, but remember you'll need to increase the cooking time. The cooked lamb should be crispy on the outside and the flesh still slightly pink inside.

    Serves: 6


    • 3tbsp Waitrose Olive Oil
    • Finely grated rind and juice of 1 lemon
    • 2tbsp curry paste
    • 1 pack freshly chopped coriander
    • Salt
    • Freshly ground black pepper
    • 12 butterfly lamb steaks, or 1 large boneless leg of lamb, weighing about 900g for the salsa
    • For the salsa
    • 1 pack freshly chopped coriander
    • 1 large red onion, thinly sliced into rings
    • 1tbsp lemon juice
    • 2tsp sugar


    1. Pour the olive oil into a shallow, non-metallic dish large enough to hold all the meat, and whisk in the lemon rind and juice, the curry paste, coriander and seasoning. Add the lamb, turning to coat it well. Cover and leave in the fridge for about 2 hours, turning in the marinade occasionally.
    2. Meanwhile, make the salsa. Stir together all the ingredients in a bowl, cover and refrigerate until needed.
    3. Remove the lamb from the marinade and barbecue over a medium to high heat for about 15 minutes for the steaks, or 40 minutes for the leg of lamb, brushing with extra marinade and turning the meat occasionally.
    4. Serve with the salsa, plus tomato wedges, if liked.

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