This is a delicious way to serve lamb.  If you have a larger piece of lamb, don't forget to increase the quantities for the dry rub to match. And for the salad, leaves of your choice will work well here.


Serves 4 to 6 

  • 1.4kg leg of lamb, butterflied (ask your craft butcher to debone and butterfly for you)
  • 10 mint sprigs, for the salad
  • Rosemary sprigs, to garnish the lamb 

For the dry rub

  • 1 lemon, zest only
  • 1 tsp ground cumin 
  • ½ tsp ground coriander 
  • ½ tsp ground black pepper 
  • 2 tsp chopped fresh rosemary 
  • 2 tsp sea salt

For the chimichurri

  • 40g parsley, roughly chopped
  • 40g coriander leaves and stalks, roughly chopped
  • 5 medium size mint leaves
  • 3 medium garlic cloves
  • 2 tsp fresh oregano 
  • 3 medium shallots, peeled and halved
  • ½ medium red chilli
  • 80ml rapeseed oil 
  • Juice of 1 lemon 
  • 1 tbsp red wine vinegar
  • ½ tsp caster sugar
  • ½ to ¾ tsp sea salt

For the dressing

  • 2 small shallots, very thinly sliced
  • ½ tsp salt
  • 60ml lemon juice 
  • 2 tsp honey 
  • 1 garlic clove, very finely chopped  
  • 2 tsp za’atar 
  • 100ml rapeseed oil 

For the salad

  • 1 tbsp oil
  • 60g pistachios
  • 1 tsp za’atar
  • 60g rocket leaves
  • 50g Lambs leaf lettuce 
  • I head of red chicory
  • 1 head frisee lettuce, washed and trimmed
  • 3 small to medium carrots, peeled and ribboned with a peeler
  • 120g seedless red and/or green grapes, sliced in half 
  • 100g local goat’s cheese, sliced


  1. To prepare the lamb, place all the ingredients for the rub together in a bowl, mix well.
  2. Drizzle some oil on the lamb and massage the rub onto the lamb, cover and leave in the fridge for up to 6 hours if you wish. 
  3. Preheat the oven to 200∞C/fan 180∞C/gas 6.  
  4. Transfer the lamb into a roasting pan on a trivet of onions, garlic and carrots and roast for 15 minutes and then reduce the temperature to 180∞C/fan 160∞C/gas 4 and cook for a further 18 to 20 minutes if you prefer your lamb medium rare, add on a further 10 to 12 minutes longer if you like it more cooked. 
  5. Alternatively, as a general guideline to test for doneness to your preference, allow for a core temperature whilst cooking of 55/59∞C for medium rare and 60/66∞C for medium. 67/71∞C for well done and note that the core temperature increases whilst the lamb is resting in a warm place.
  6. Set aside the meat, covered, to rest, covered, for 20 minutes.
  7. To prepare the chimichurri, place all the ingredients in a food processor and pulse blend to give a lightly textured sauce. Check the seasoning, adding if needed. Spoon into a bowl to serve.
  8. To prepare the dressing, place the shallots, lemon, honey and salt into a bowl and leave for 10 minutes. Stir in the garlic and za'atar.  Pour in the oil in a slow steady stream while whisking. Check the seasoning, adding salt, freshly ground black pepper and honey if needed. Set aside.  
  9. To prepare the salad, heat a little oil in a frying pan, add the za’atar and the pistachios, toast lightly. Add a little salt if needed. Transfer to a bowl to cool.
  10. Place the salad leaves and carrot ribbons in a bowl, toss with some dressing. Transfer to a platter or shallow bowl. Add the grapes and sprinkle over the seasoned pistachio on top.
  11. Spoon small amounts of the goat’s cheese all over the top. Serve the extra dressing separately. 
  12. Place the roasted butterflied lamb on a platter, garnish with rosemary sprigs. Serve with the chimichurri and the salad.