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Butterflied Leg of Lamb with Spiced Indian Butter
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Earthy, bold, bass-note flavours with an aromatic background characterise this dish. The butter is an easy way to add complex flavours to it and can be made up to two days in advance. Serve with some wilted spinach and flatbreads.
Lamb and cabernet sauvignon is one of the great combinations, but the use of spices here means that a softer Chilean cabernet will work better than a classic bordeaux.
Typical values per serving:
This recipe was first published in May 2008.