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Butterflied lamb with minty potatoes

Our Butterflied Leg of Lamb has been hand prepared in a marinade of extra virgin olive oil, garlic, sea salt, and thyme. With all the bones removed it will also lie flat on the grill, which is great for even and quicker cooking. Serve with our minty potatoes and a crisp glass of rosé.

Time

1 hour 15 mins

Serves

6

Difficulty

Medium

Ingredients

• Field & Flower Butterflied Leg of Lamb in Thyme & Olive Oil 1.2kg
• 1kg new potatoes
• 20g fresh mint, leaves picked off the stem
• 100ml olive oil
• 1 tbsp capers
• Salt & pepper

Instructions

1. To begin, boil your new potatoes. You want to drain these just before they are fully cooked and then allow them to steam off.

2. To prepare your lamb, remove the packaging, pat dry, then bring to room temperature by leaving out of the fridge for at least 1 hour.

3. For a medium cook, place the lamb over a moderate heat and cook for 12-15 minutes per side with the BBQ lid on. Once removed from the heat, give the lamb a good rest for at least 15 minutes

4. Add the potatoes to the BBQ and cook for 10-15 minutes until they are starting to turn golden at the edges. You can either do this by skewering the potatoes (make sure to soak the skewers beforehand if you are using wooden skewers), or you can place a cast iron skillet onto the BBQ with a dash of olive oil and butter in the pan. If using skewers, you will need to turn them halfway through.

5. In a large bowl, add 20g finely chopped mint, 1 tbsp chopped capers, a large glug of olive oil and seasoning. Mix and set to one side. Once your potatoes are cooked, toss though the dressing.

6. Slice your lamb, serve with the potatoes and enjoy.