Butterflied Leg of Lamb with Preserved Lemons

Succulent butterflied lamb marinated in thyme and preserved lemons, oven-roasted to perfection and served with a zesty herb dressing.

Gluten-Free Lamb Main Course Roast Entertaining

Estimated Nutrition

Calories

1282.5

kcal / serving

7695 kcal total

Carbs

10.9g

per serving

65.5 g total

Fat

99g

per serving

594.2 g total

Protein

87.7g

per serving

526.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Preserved Lemon

chopped and pips discarded for marinade

Meat

2.5

Leg Of Lamb

butterflied and skin scored

NutsSeeds

tbsp

Thyme

chopped fresh leaves for marinade

clove

Garlic

crushed for marinade

tbsp

Thyme

chopped fresh leaves for dressing

clove

Garlic

crushed for dressing

tbsp

Parsley

heaped and chopped fresh

Salt

to taste

Black Pepper

freshly ground to taste

OilsFats

tbsp

Olive Oil

for marinade

tbsp

Olive Oil

for dressing

Other

tbsp

Honey

runny for marinade

tbsp

Honey

runny for dressing

Vegetables

tbsp

Caper

drained and chopped

Method

Preheat the oven to 220°C.

Remove the lamb from the oven and allow it to rest under foil for 10 minutes.

Lay the lamb skin side up in a shallow dish, massage in the mixed marinade ingredients, and chill for 2–3 hours.

Combine the dressing ingredients in a bowl and season with salt and pepper.

Slice the lamb and serve hot with the lemon dressing and collected roasting juices.

Place the lamb skin side up in a roasting tin, pour over the remaining marinade, and roast for 30–35 minutes.