Spiced butterflied lamb from Olive Magazine, April 2012: Collector's Edition: Special 100th Issue (page 62) by Janine Ratcliffe

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Maple and dukkah roasted sweet potatoes; Green beans with pine nuts and shallot butter; Braised butter beans in olive oil, oregano and tomato; Saffron and dill orzo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fiona on June 08, 2013

    This made a nice change from the garlic and rosemary I so often do for a leg of lamb. I toasted and ground the spices a bit before adding to the marinade, as I didn't want the whole seeds. After it was cooked I scraped some of the marinade off, as there was so much of it and I didn't want to overpower the taste of the meat. When not serving to teenage boys, I would leave it all on. Really tasty - helped that it was a beautiful piece of lean lamb. Served with small potatoes cooked with preserved lemons.

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