• Contact TSL
  • The TSL Recipe Vault
  • TSL’s Greatest Hits!
  • Who am I?

This Sydney Life

~ Mostly Recipes & Musings on Health

This Sydney Life

Tag Archives: Dinner

SERIOUSLY TASTY Butterflied & Marinated Leg of Lamb

10 Monday Mar 2014

Posted by Joanna in Food, The Main Event

≈ 11 Comments

Tags

AIP, Autoimmune Protocol, Butterflied Lamb, Dairy Free, Dinner, Fast Roast, Gluten Free, Joan Collins, Lamb, Paleo, Roast Lamb

Marinated Butterflied Lamb

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

I’ve always maintained that there is a very fine line between a daring, sexy older woman and mutton dressed as lamb. (Joan Collins)

It’s action stations here at Casa TSL. We’re putting the house on the market. It’s been a reasonably speedy decision and we are being influenced by external forces – Easter and ANZAC Day fall in quick succession this year – so, we’re on a reasonably tight timeframe.

Still, I’m confident it’s the right decision. Now that the teenager has started university, there really is no need for us live so close to his old school.

Having said that, I don’t think I’ve ever really acknowledged to myself what a dreadful hoarder I am… (wonder where I get it from, Mum?) I have so much stuff! I’m trying to be ruthless as I work my way room by room. But, it’s hard!

So, now you know why posting may be a little less frequent over the coming few weeks…

When we were at the markets on Saturday, the lovely folks at Mirrool Creek Lamb were having a sale on their butterflied legs of lamb. Twenty dollars for a kilo-and-a-half of happy, hormone-free, pasture raised lamb. Bargain!

Butterflied lamb legs are a great way to get a wonderful cut of lamb cooked fast – there’s no bone to fiddle around with, and because it’s flatter after butterflying, it’s a much faster option than the traditional full leg roast. And, given all we’ve got going on at the moment – less time in the kitchen is a bonus.

This morning I pulled out my mortar and pestle, threw in a lot of garlic, some anchovies, some fresh rosemary and olive oil. Gave it all a good pound before massaging it into my lamb. Then, the meat was covered and bunged into the fridge to marinate away until we were ready for cooking. Truly, it could not have been easier.

Now, normally, I’m an advocate of barbecuing butterflied lamb. But, it just so happens our Mr Weber ran out of gas at the eleventh hour. Tonight’s lamb was oven-roasted. Almost as good!

We served our lamb with roast pumpkin and sautéed silver-beet (swiss chard). Seriously tasty and so easy…

Seriously Tasty Butterflied & Marinated Lamb

  • Servings: 4-6
  • Time: 45 minutes + marinating
  • Difficulty: easy-peasey
  • Print
TSL ButterflyLegLamb
Ingredients

1 x boned, butterflied leg of lamb (about 1.5 kilos/3 1/2 ponds)
6 x cloves of garlic, peeled
8 – 10 anchovy filets
2 x Tablespoons fresh rosemary, chopped finely
1/4 cup quality olive oil
1 x heaped teaspoon salt
Freshly ground black pepper

Method

1) Chop your garlic and anchovies and throw them into a mortar and pestle for a good pounding (don’t panic if you don’t have a mortar and pestle – just chop a little more finely and mash together in a bowl) then add the chopped rosemary and olive oil. Pat your butterflied lamb dry and transfer to a dish that will fit in your fridge. With the fat side up and using a small paring knife, make several small slits in your lamb. Rub half the marinade over the surface of lamb, pushing some marinade into slits. Turn the lamb over and repeat. Cover the dish with cling film and refrigerate for up to five hours. Bring the lamb to room temperature for an hour before cooking.

2) Heat your oven to 200°C/400°F.

3) Sprinkle your salt and pepper evenly over the lamb. Place the lamb onto a baking tray and cook in the oven for 20-30 minutes until medium-rare (or a little longer if medium is preferred). Remove from the oven and rest loosely covered with foil for 15 minutes before carving.

Note: I used metal skewers through the meat to keep it flat when cooking

E N J O Y !

Advertisements

Recent Posts

  • The End of an Era and a New Beginning…
  • ‘He Won’t Know It’s Paleo’ – a Review
  • The Shame of Hidradenitis Suppurativa
  • Lip-Smackingly Good Lemon Ice Cream (AIP Friendly)
  • The Other Side of Family Time at Casa TSL…
  • Family Time at Casa TSL
  • Things Julia Child has Taught Me (That Have Nothing to do With the Art of French Cookery!)
  • Could You Have Pyrrole Disorder?
  • Easter Inspiration Recipe Round Up
  • The GREAT Sydney AIP Resource Page

Enter your email address to follow This Sydney Life. You'll receive notifications of new posts straight to your inbox...

Like TSL on Facebook! Go on… She’s finally got around to signing up!

Like TSL on Facebook! Go on… She’s finally got around to signing up!

Categories

  • Art
  • Australia
  • Book Review
  • Culture
  • Design
  • Dogs
  • export
  • Fashion
  • Food
  • Haberdashery
  • Health
  • New Zealand
  • Nutrition
  • Performance
  • Random Stuff
  • Retail
  • Sides & Sauces
  • Soup
  • Sweets
  • Sydney
  • The Main Event
  • Travel

Top Posts & Pages from TSL

  • Luke Mangan's SERIOUSLY GOOD Osso Bucco
  • What is This MTHFR That I Keep Hearing About?
  • Suzanne Jongmans Reinterprets 16th and 17th Century Portraiture
  • Jamie Oliver-Inspired SUBLIME Four Hour Lamb...
  • Could You Have Pyrrole Disorder?
  • Sophie Digard & Her Creative Crochet
  • Pete Evans and His SERIOUSLY GOOD Bliss Balls...
  • The World of Origami - Who Would Have Thunk It?
  • The EASIEST Brisket Recipe in the World

Archives

  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
Advertisements

Top Rated

Blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy