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Butterflied lamb with fig glaze and Greek salad
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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.