Butterflied Lamb Persillade (stuffed)

Really delicious!! Super impressive!! Great for BBQs or Roasts!!

Butterflied Lamb Persillade (stuffed)

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

  • 1.75kg Lamb Butterflied (Leg or Shoulder)- weight before deboning 2kg- if you’re not confident removing the bone yourself, ask your butcher to remove the bone for you
  • 6 Garlic Cloves
  • 2 Large Handfuls of Parsley
  • Olive Oil
  • 1tbsp Salt
  • 1 Lemon Juiced

Directions

  1. Preheat oven 220℃, remove the lamb from the fridge and bring up to room temp 45mins prior to cooking
  2. Place lamb skin side down on a flat surface
  3. Blitz Garlic and Parsley in a blender whilst slowly adding the oil until it becomes a smooth paste- careful as you’re eyeballing this to your liking
  4. Smear Garlic and Parsley mix onto the lamb flesh and spread evenly
  5. Fold the Lamb like a book, pour-over and rub in any leftover garlic and parsley mix onto the lambs’ skin
  6. Season the skin with salt and pepper and squeeze over lemon juice
  7. Place on a rack in a roasting tin with a splash of water in the base of the tin and roast for 40mins
  8. ALTERNATIVELY on a BBQ, skewer the meat to help hold it together and BBQ 15mins each side for medium, 20mins each side for well done!

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