A great way to present Butterflied Lamb. Tasty, juicy and flavoursome!
- 1.75kg Butterflied Lamb (ask your butcher to debone the leg of lamb for you- it should weigh 2kg with the bone still in place)
- Fresh Herbs (optional)
- Place lamb on a flat surface skin side down
- Flatten the Lamb using your hands and little bit of pressure- this will make the meat easier to mould
- Season with salt and pepper
- Scatter with fresh herbs if you like… or check out my Persillade recipe and smear the lamb with this!
- Roll the Lamb as tightly as possible and secure with string at every 2cm intervals (the string is a good guide to slice the lamb)
- Either, cook the Lamb as it is and slice after, or put the Lamb in the fridge for a couple of hours, slice and then cook
- If cooking whole, preheat the oven to 180℃ and once up to temperature, put the lamb in the oven for 1hr 45mins- until the lamb has an internal temp of 60℃. Take the Lamb out, allow it to rest and then slice at each string interval
- If you have already sliced the Lamb, put a griddle or frying pan on a medium heat. Drizzle the lamb steaks with a little oil (1tsp per steak) and once the pan is hot, fry the lamb steaks 5 mins per side for rare, 8mins per side for well done.
- Serve each lamb steak with a tsp of butter dolloped on top!