Butterflied leg of lamb with samphire and lentils
- June 2010
- Serves 4
- Takes 15 min to make, 45 min to cook, plus marinating and resting
This lamb recipe is similar to salt marsh lamb, where the briny sea flavour – from the samphire – sits comfortably with the meat.
- Dairy-free recipes
- 42.6g (12.8g saturated)
- 25g (1.8g sugar)
- 4 tbsp Dijon mustard
- 8 tbsp good-quality extra-virgin olive oil
- Sprinkling of chilli flakes
- 1.8 kg lamb leg, butterflied (ask the butcher to do this)
- 250g Puy lentils
- 1 whole bulb of garlic
- 2 bay leaves
- ½ onion
- 1 whole red chilli
- 200g samphire, washed (make sure it is young and fresh, otherwise the ends can be tough and woody)
- Large bunch of fresh mint leaves, washed and roughly chopped
- 3 tbsp sherry vinegar
- Combine the mustard, half the olive oil, a sprinkling of chilli flakes and quite a lot of salt and pepper. Rub the mustard mixture all over both sides of the meat so it is thickly covered, then lay it in a baking tray, skin-side up. Leave to stand for a couple of hours, covered but not in the fridge. When you’re an hour and a bit away from eating, preheat the oven to 200ºC/fan180ºC/gas 6.
- Cook the lamb in the oven for about 35-40 minutes, turning the tray around halfway through to keep the meat colouring evenly.
- When the lamb goes in, put the lentils in a big saucepan with the garlic bulb, bay leaves, onion and chilli. Fill up with cold water, cover with a lid and put over a high heat.
- When boiling, turn the heat down and simmer until the lentils are tender (about 20 minutes). Add the samphire and bring back to the boil over a high heat for 2 minutes.
- Drain the lentils and run briefly under cold water, not so the lentils become cold, but just to remove some of the heat from them. Remove the onion and garlic, but leave in the chilli and bay leaves.
- When the lamb is done, let it rest for a good 15 minutes or so. In a bowl, toss the lentils and samphire with the mint, then dress with the rest of the oil and the vinegar. Season well.
- Slice the lamb into thick, portion-sized pieces, reserving any juices. Spoon the lentils and samphire onto plates, nestle the lamb on them and pour over any meat juices.
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