Butterflied leg of lamb is a delicious summer dish that’s quite quick to cook after the meat has sat in a thyme-flavoured marinade. Serve it with sides of pearl couscous with lemon, Parmesan and mint, and stir-fried sugar peas and Brussels sprouts. Photo: Jonathan Wong
How to make butterflied leg of lamb with garlic, anchovies and moutarde violette; and pearl couscous with lemon, Parmesan and mint
- This recipe calls for a butterflied leg of lamb, which is boned and flattened, and moutarde violette, a French mustard flavoured with grape must
- After marinating, the boned lamb leg cooks in about 20 minutes under a grill; if you have time, salt the meat a day before cooking
Butterflied leg of lamb is a delicious summer dish that’s quite quick to cook after the meat has sat in a thyme-flavoured marinade. Serve it with sides of pearl couscous with lemon, Parmesan and mint, and stir-fried sugar peas and Brussels sprouts. Photo: Jonathan Wong
