Three Blue Ducks owner, Darren Robertson shares his legendary Spiced Butterflied Lamb Leg recipe. Enjoy this mouthwatering dish with a succulent orange and fennel side salad.
Serves 4
INGREDIENTS
Marinated lamb
1 butterflied Lamb leg (around 1.2kg)
2 tsp Smoked paprika
2 tsp roasted coriander seeds
3 cloves Garlic
Half a large red mild chili
1 tbls honey
3 tblsp Olive oil
Dressing
2 small oranges
3 tbsp olive oil
1 pinch grated garlic
Salad
200g of Sugar snaps or snow peas
1 head Fennel (fronds on)
The other half of large chilli
1 bunch green shallots
150g mixed herbs mint, coriander, parsley and watercress
1 good pinch of Sumac
Salt pepper to season
Method
- Pre heat oven to 200 degrees (180 if fan forced). In a pestle and mortar crush half the chilli (without seeds for mild), garlic, salt, pepper, honey, paprika and coriander seeds, add the zest of a quarter of an orange and three tablespoons of olive oil and combine. Now, rub this marinade all over the lamb and rest for 15 mins.
- Heat a pan or char grill on the stove and once hot, add a little oil. Cook half of the shallots whole and set aside, next pop on the lamb skin side down and cook for a couple of minutes to colour on both sides. Transfer the lamb to a tray and pop in the oven for around 25 mins, turning once. Remove from the oven, loosely cover with foil and rest for 20 mins.
- To make the orange & olive oil dressing, juice an orange, season with salt and plenty of pepper, add 3 tablespoons of olive oil and flavour with a pinch of grated garlic. Segment the other orange and slice the sugar snaps in half.
- Shave the fennel into a bowl, add the orange segments and sugar snaps, toss with the herbs and chilli. Thinly slice the remaining green shallots and add to the salad. Season with some of the dressing.
- Carve the lamb, pour the pan juices and a little dressing over the meat. Season with a little more salt. Garnish with the whole charred green shallots and serve with the snow peas, fennel and herbs topped with a good pinch of sumac.
Tips
- Leftover lamb can be diced and slowly cooked with onion and tomatoes for a delicious ragout ideal for pasta or a good old shepherds pie. Alternatively, slice and serve in a soft bun with pickles and cos lettuce.
- For best results and optimal flavour, marinade overnight.
- Ensure the the butterflied lamb is an even thickness throughout by slicing open the thicker half.
The Carousel thanks Darren Robertson for the recipe.
