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
- To prepare the lamb, place all the ingredients for the rub together in a bowl, mix well.
- 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.
- Preheat the oven to 200∞C/fan 180∞C/gas 6.
- 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.
- 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.
- Set aside the meat, covered, to rest, covered, for 20 minutes.
- 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.
- 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.
- 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.
- 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.
- Spoon small amounts of the goat’s cheese all over the top. Serve the extra dressing separately.
- Place the roasted butterflied lamb on a platter, garnish with rosemary sprigs. Serve with the chimichurri and the salad.