Butterflied lamb with caper and anchovy relish

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Butterflied lamb with caper and anchovy relish

Butterflied Lamb with Caper and Anchovy Relish

This delicious twist on a Sunday roast is perfect when spring lamb is at its best.

Ingredients

6 - 8

For the lamb
1 Leg of Lamb, about 2–3 kg
Salt
Freshly ground black pepper

For the relish
2 shallots
1 garlic clove
75g anchovy fillets in oil
2 tablespoons olive oil
1/2 lemon
Large bunch parsley
1/4 bunch thyme
1/4 bunch oregano
3-4 tablespoons small capers, rinsed and drained
180ml extra virgin olive oil

Instructions

  1. Bone and butterfly the lamb, or if you are short of time ask a butcher to do this for you.
  2. Heat the oven to 220°C. Weigh the lamb and calculate the cooking time, allowing 6–8 minutes per 450g, plus 20 minutes.
  3. Open out the lamb, season it on the underside and lay it skin side up in an oiled roasting tin.
  4. Sprinkle the skin with salt and roast in the oven for 20 minutes, then lower the oven setting to 190°C and continue to roast for the remainder of the calculated cooking time.
  5. Meanwhile, to make the relish, halve, peel and finely dice the shallots, peel and crush the garlic and drain and coarsely chop the anchovies. Heat the 2 tablespoons olive oil in a small saucepan, add the shallots and sweat for 5 minutes until just starting to soften. Add the garlic and anchovies and sauté over a medium heat for 2–3 minutes until the anchovies start to melt. Remove from the heat and leave to cool.
  6. Juice the ½ lemon. Finely chop enough of the parsley, thyme and oregano leaves to give you 4–5 tablespoons in total.
  7. Add the capers, herbs and extra virgin olive oil to the cooled relish mixture and stir in enough lemon juice to balance the oil. Taste and season with pepper (the anchovies and capers add enough salt).
  8. Once the lamb is cooked, remove it from the oven and leave to rest for 15–20 minutes. To serve, slice the meat across the grain and arrange on a large serving platter. Spoon a little of the relish over the lamb and serve the rest in a bowl.
Jen Coles

Author: Jen Coles

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