Butterflied Lamb

Spring is the season of love and lamb, so impress with this sensational butterflied lamb with a coriander chermoula and heirloom tomato salad.

The ingredient of Butterflied Lamb

• 1 x 2kg butterflied lamb leg or shoulder
• 1 tablespoon olive oil
• 2 tablespoons sumac
• 6 tablespoons coriander finely chopped
• 2 tablespoons parsley finely chopped
• 2 cloves garlic crushed
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 4 teaspoon paprika
• 1 4 teaspoon chilli flakes
• 1 4 teaspoon ground cinnamon
• 1 4 teaspoon sea salt
• 1 4 cup extra virgin olive oil
• 2 punnets heirloom tomatoes halved
• 20 basil leaves
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil

The Instruction of butterflied lamb

• preheat oven 200c brush the olive oil over the skin and flesh of the lamb and rub sumac into the oil season with a little sea salt
• heat a large frying pan over a high heat until it is very hot sear the lamb on both sides then transfer to a roasting dish roast for 40 45 minutes
• meanwhile to make the chermoula place all the ingredients except the olive oil in a food processor and pulse with the motor running drizzle in the oil to form a thick paste
• combine the tomatoes with the basil vinegar and olive oil season with sea salt and freshly ground black pepper and toss to combine
• remove lamb from oven and transfer to a warm plate cover with foil and rest for 10 minutes thickly slice the lamb and serve with the chermoula and heirloom tomato salad

Nutritions of Butterflied Lamb

calories: 594 871 calories
calories: 31 9 grams fat
calories: 8 5 grams saturated fat
calories: 3 1 grams carbohydrates
calories: 1 8 grams sugar
calories: n a
calories: 71 grams protein
calories: 225 milligrams cholesterol
calories: 246 milligrams sodium
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calories: nutritioninformation