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Wednesday 23 March 2016

The Big Glut Recipe - April

A spring leg of lamb with goat’s cheese and herb salad 

Juicy spring lamb perfectly complemented by fresh herbs


  • 5 garlic cloves
  • Small bunch fresh oregano, leaves picked
  • Finely grated zest 2 large unwaxed lemons  
  • 1 tsp sea salt  
  • 6 tbsp extra-virgin olive oil
  • ½ British lamb leg, boned and butterflied (ask your butcher to do it for you) 
For the salad
  • 2 bunches fresh soft herbs such as basil, tarragon, mint and coriander, or a mix of what you fancy
  • 50g wild rocket
  • Drizzle extra-virgin olive oil
  • Squeeze lemon juice  
  • 200g Dorstone goat’s cheese or similar ash-rinded goat’s cheese

Firstly make a marinade by crushing the garlic, oregano, lemon zest and salt to a rough paste with 1 tbsp of the olive oil in a pestle and mortar. Add the rest of the oil and mix well.

Next prick the lamb all over with the point of a small, sharp knife, then rub with the marinade. Put in a sealable plastic food bag, squeezing out any air, then leave to marinate in the fridge for at least 3 hours, or overnight if you can, making sure the lamb is kept flat so the marinade can coat it evenly.
Bring the lamb up to room temperature – it will take around 2-3 hours to lose the chill – then transfer to a metal baking tray.

Heat the grill to very high (240°C) and cook the lamb for 15 minutes on each side, then rest it for 10 minutes. Meanwhile make the salad. Put the herbs and rocket in a bowl with the extra-virgin olive oil and the lemon juice. Toss, then season to taste.

When the lamb has rested, lift it onto a large chopping board, slice thickly and scatter with the herb salad. Crumble over the goat’s cheese, then serve.

Recipe and image courtesy Delicious Magazine

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