Grilled leg of lamb with goat’s cheese and herb salad
- Portion size: Serves 6
- Grilling time 30 min, plus marinating and resting
- Difficulty: easy
A showstopper butterflied leg of lamb recipe – served with a vibrant herb and goat’s cheese salad – is perfect for serving to the table for everyone to dig in to.
Why not add a fiery flavour to your lamb instead? This harissa-spiced slow-roast lamb is also a showstopper recipe.
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Ingredients
- 5 garlic cloves
- Small bunch fresh oregano, leaves picked
- Finely grated zest 2 large unwaxed lemons
- 1 tsp sea salt
- 6 tbsp extra-virgin olive oil
- ½ British lamb leg, boned and butterflied
For the salad
- 2 bunches fresh soft herbs such as basil, tarragon, mint and coriander, or a mix of what you fancy
- 50g wild rocket
- Drizzle extra-virgin olive oil
- Squeeze lemon juice
- 200g Dorstone goat’s cheese (see know-how) or similar ash-rinded goat’s cheese
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Method
- Make a marinade by crushing the garlic, oregano, lemon zest and salt to a rough paste with 1 tbsp of the olive oil in a pestle and mortar. Add the rest of the oil and mix well.
- Prick the lamb all over with the point of a small, sharp knife, then rub with the marinade. Put in a sealable plastic food bag, squeezing out any air, then leave to marinate in the fridge for at least 3 hours, or overnight if you can, making sure the lamb is kept flat so the marinade can coat it evenly.
- Bring the lamb up to room temperature – it will take around 2-3 hours to lose the chill – then transfer to a metal baking tray.
- Heat the grill to very high (240°C) and cook the lamb for 15 minutes on each side, then rest it for 10 minutes. Meanwhile make the salad. Put the herbs and rocket in a bowl with the extra-virgin olive oil and the lemon juice. Toss, then season to taste.
- When the lamb has rested, lift it onto a large chopping board, slice thickly and scatter with the herb salad. Crumble over the goat’s cheese, then serve.
Nutrition
- 489kcals Calories
- 35g (13.6g saturated) Fat
- 41.5g Protein
- 1.9g (0.6g sugars) Carbs
- 0.5g Fibre
- 0.8g Salt
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