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Spatchcock of Lamb |
| Marinated lamb with honey-roasted potatoes and apple chutney |
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Serves |
4 to 6 |
Cooking Time |
Approx 40mins plus marinating time |
Temperature |
Hot oven, Gas Mark 7, 220°C, 425°F |
Lean boned ½ lamb leg joint – either buy boned or ask your butcher to remove the bone OR buy boned shoulder lamb joint
5 sprigs fresh rosemary
3 cloves garlic, crushed
150ml (¼pt) honey cider
15ml (1 tbsp) balsamic vinegar |
| Take a lean boned ½ lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat. Place the flat joint into a dish and add rosemary and garlic. Rub into the lamb then pour over cider and balsamic vinegar. Cover and leave to marinade in the fridge for 1-2 hours. Remove from the marinade and thread metal skewers criss crossing through the meat to keep flat. Cook on a lidded or covered barbecue – place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes. Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre. Serve with honey roasted apples, apple chutney and roasted mini potatoes. |
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