Butterflied Leg of Lamb with Lemon & Thyme
For easy carving and quick cooking, this butterfly leg of lamb is a brilliant addition to any summer feasting table. Marinated with the vibrant flavours of lemon, thyme and mustard this joint is first browned on the BBQ then finished in the oven for meat cooked to perfection.
Butterflied Leg of Lamb with Lemon & Thyme
For easy carving and quick cooking, this butterfly leg of lamb is a brilliant addition to any summer feasting table. Marinated with the vibrant flavours of lemon, thyme and mustard this joint is first browned on the BBQ then finished in the oven for meat cooked to perfection.
- Serves: 4
- Prepare: 1 Hour 5 Minutes
- Cook: 50 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
- 10g thyme leaves, finely chopped
- 1 lemon, zest finely grated
- 1 tbsp garlic puree
- 1 tbsp dijon mustard
- 2 tbsp oil (we used rapeseed oil)
- 1 tsp runny honey
- Sea salt & cracked black pepper
- 1kg organic butterfly leg of lamb
- Vine tomatoes
- Lemon slices
- Fresh parsley
Method
- In a bowl combine the thyme, lemon, garlic puree, mustard, oil and honey. Season the marinade generously with salt and pepper.
- Completely coat the leg of lamb, gently cover and place in the fridge to marinate for 1 - 2 hrs. In the meantime, heat a griddle pan to ‘high’ or a BBQ to medium heat.
- Remove the lamb from the fridge and allow to come to room temperature. Place the lamb on the griddle pan or BBQ and allow to caramelise for 2 -3 mins before turning and repeating on the second side. Preheat the oven to 180°C fan/gas 6.
- Once charred, place the lamb on a roasting tin and place in the oven. Allow to roast uncovered for 30 minutes. Remove from the oven, cover with foil and allow to rest for 15 - 30 minutes - the longer the better.
- Place on a large chopping board, thinly slice with a sharp carving knife and serve alongside vine tomatoes and lemon slices. Finish with a sprinkling of roughly chopped fresh parsley
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
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A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.