Save to your scrapbook
Spiced Butterfly Lamb with Onion and Coriander Salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Tue Jun 01 01:00:00 BST 1999.