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Butterfly Leg of Lamb

Leg of Lamb coated in aubergine pate and sundried tomatoes.        A roast suitable for 5-6 people

How to cook

Ideal for barbecues, grilling or roasting in the oven to suit individual taste.   When roasting as a piece, preheat oven to 200*c / 400*f. /Gas Mark 6. Cook for 1 hour

Barbecue or grill for 45 minutes (ensure the lamb is cooked thoroughly before serving

How to prepare

Ask your butcher to bone a leg of lamb, about 3.5lb boneless weight and remove the wedge of fat in the centre. Butterfly open, spread aubergine pate on the face of the meat and add sundried tomatoes for that Mediterranean touch.