Save to your scrapbook
Butterflied lamb with fig glaze and Greek salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 with leftovers
1.3 kg boneless leg of lamb
25g pack fresh rosemary, finely chopped
3 cloves garlic, finely chopped
1 tbsp red wine vinegar
2 tbsp rapeseed oil
2 tbsp Mammy Jamia’s Fig Preserve
3 Jack Hawkins tomatoes, sliced
1 cucumber, peeled deseeded and sliced
1 red onion finely sliced
10 Waitrose A la Grecque Olives
200g pack Greek Barrel Aged Feta PDO From Waitrose
Juice of 1 lemon
1 tbsp Greek extra virgin olive oil
1 tbsp Bart Dried Oregano
1. Light the barbecue and allow it to reach a good cooking temperature. In a large bowl or ziplock bag marinate the lamb with the rosemary, garlic, red wine vinegar and rapeseed oil. Leave in the fridge for at least 2 hours, or even better overnight.
2. Bring the lamb out of the fridge 20–30 minutes prior to cooking, heat the barbecue to hot and sear the lamb for 4 minutes each side. Reduce the heat and continue to cook for a further 25 minutes, turning occasionally. Warm the fig jam and brush over the lamb for the last 5 minutes of cooking.
3. Remove from the barbecue and leave to rest while making the salad.
4. Place the tomatoes on a large plate, top with the cucumber, red onion, olives and feta. Drizzle with the lemon juice and Greek olive oil and finish with a scatter of dried oregano. Season with a good pinch of cracked black pepper and serve with the carved lamb.
Typical values per serving:
This recipe was first published in July 2013.
Average user rating