Rosemary Peppercorn Butterflied Lamb Recipe Kit Recipe

About this recipe

Experience the rich flavors of our Rosemary & Peppercorn Butterflied Lamb Kit, a perfect centerpiece for your dinner table. Succulent lamb leg is marinated with zesty lemon, fragrant rosemary, and bold peppercorns to deliver a robust taste. Quick to prepare with searing and roasting techniques, this dish is ideal for anyone seeking a gourmet meal at home. Impress your loved ones with this restaurant-quality recipe in just under an hour. Order now on the AnyFeast website or app and elevate your dining experience! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 Ml Galantino Puglian Rosemary Extra Virgin Olive Oil, 100Ml
• 30G Natoora Fresh Italian Rosemary
• 50G Mill & Mortar Igp Penja Black Peppercorn, 50G
• NaN Fresh Halal British Lamb Leg
• 1 Lemon - 1 Each
• 200G Anchor Unsalted Butter
• 1 Kg Fine Sea Salt, 1Kg

Instructions

1. 1. Preheat the oven to 200°C (400°F). Prepare a baking tray by lining it with foil.
2. 2. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tsp crushed black peppercorns, 1 tsp salt, and the zest of 1 lemon. Mix well to create a marinade.
3. 3. Place 500g butterflied lamb leg on a clean surface and pat it dry with paper towels. Rub the marinade evenly over the lamb, ensuring it is well coated.
4. 4. Heat a large skillet over medium-high heat. Sear the lamb for 2-3 minutes on each side until it develops a golden-brown crust.
5. 5. Transfer the seared lamb to the prepared baking tray. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Adjust cooking time for desired doneness.
6. 6. Remove the lamb from the oven and cover it loosely with foil. Allow it to rest for 10 minutes to retain juices.
7. 7. Slice the lamb into thin pieces and serve warm, garnished with additional rosemary sprigs and lemon wedges.