How to Butterfly a Boned Leg of Lamb
- Remove the lamb from it’s packaging and rinse.
- Remove the netting from the lamb.
- Turn the lamb over so you can see the hole where the bone was removed.
- Using a sharp knife, cut from the hole down each side about 2/3 of the way through. Don’t cut right through to the board.
- Flip the lamb over and gently press down with your hand to make a large, even fillet.
- This way, the lamb will cook faster, be easier to carve, and the marinade will be able to cover more of the meat to flavour it.
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Ingredients
Marinade:
- 1 cup raw cashews
- 1/2 cup water
- 1 onion quartered
- 6 cloves garlic
- 1 3 cm piece fresh ginger thinly sliced
- 1/2 lemon juiced
- 1/4 cup apple cider vinegar
- 1 Tbsp garam masala
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/2 tsp allspice
- 2 Tbsp ground coriander
- 1 Tbsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Ingredients
Marinade:
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Instructions
Prepare the Lamb
- See photos - butterflied lamb
- Remove the lamb from it’s packaging and rinse.
- Remove the netting from the lamb.
- Turn the lamb over so you can see the hole where the bone was removed.
- Using a sharp knife, cut from the hole down each side about 2/3 of the way through. Don’t cut right through to the board.
- Flip the lamb over and gently press down with your hand to make a large, even fillet.
- This way, the lamb will cook faster, be easier to carve, and the marinade will be able to cover more of the meat to flavour it.
Prepare the marinade:
- In a blender, blitz the cashews and water on high for 30 seconds, then scrape down the sides and blitz on high for another 30 seconds.
- Add the onion, garlic and ginger, then blitz again on high for 30 seconds. Scrape down the sides and blitz on high for another 30 seconds.
- Add the lemon juice, vinegar, garma masala, turmeric, cumin, cardamom, allspice, coriander, sweet paprika, smoked paprika, salt and pepper and blitz on medium for 20 seconds to combine.
Marinate the meat:
- Pour the marinade into a large ziplock bag.
- Add the lamb (keeping it flat) and zip up the bag.
- Massage the meat gently but thoroughly to ensure it is completely covered in the marinade.
- Place the lamb in the fridge for at least 3 hours, but preferably overnight.
Cooking the Lamb
- Bake the lamb in a preheated oven at 180oC or over low heat in a hooded BBQ for 45 minutes, turning occasionally, until cooked through as desired.