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Spiced Butterfly Lamb with Onion and Coriander Salsa
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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.
This recipe was first published in June 1999.