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Butterflied lamb
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Celebrate spring with exquisite butterflied lamb in flavorful coriander chermoula, served with colorful heirloom tomato salad.
Ingredients:
  • 1 x 2kg butterflied lamb leg or shoulder
  • 18.20 gm olive oil
  • 40.00 ml sumac
  • 120.00 ml coriander, finely chopped
  • 40.00 ml parsley, finely chopped
  • 2 cloves garlic, crushed
  • 42.00 gm lemon juice
  • 0.63 gm paprika
  • 1/4 tsp chilli flakes
  • 0.63 gm ground cinnamon
  • 0.60 gm sea salt
  • 56.88 gm extra virgin olive oil
  • 2 punnets heirloom tomatoes, halved
  • 20 basil leaves
  • 54.60 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 200C. Brush olive oil all over the lamb, sprinkle sumac, and add a touch of sea salt for seasoning.
  • Preheat a large frying pan over high heat until very hot. Sear the lamb on both sides and transfer to a roasting dish. Roast for 40-45 minutes.
  • Prepare the chermoula by combining all ingredients except the olive oil in a food processor. Pulse until finely chopped, then gradually drizzle in the olive oil while the motor is running until a thick paste forms.
  • Mix together the tomatoes, fresh basil, vinegar, and olive oil. Season with sea salt and freshly ground black pepper, then toss everything together.
  • Take the lamb out of the oven and place it on a warm plate. Cover it with foil and let it rest for 10 minutes. Then, slice the lamb thickly and serve with chermoula and heirloom tomato salad.

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