The butterflied lamb recipe is roasted in a North African-inspired chermoula and served with a fresh flavour-packed walnut salsa. Save the pan juices for serving!
Test Kitchen tip
To ensure even cooking, make sure your lamb is an even thickness.
For the chermoula, process herbs, garlic, chilli, spices, oil and lemon juice in a small food processor until a coarse paste. Season with salt flakes and freshly ground black pepper.
3.
Heat extra oil in a large flameproof roasting pan over a high heat; cook lamb for 3 minutes each side or until well browned. Season with salt and freshly ground black pepper. Remove pan from the heat; spread two-thirds of the chermoula over the lamb, coating well. Roast in oven for 35 minutes for medium or until lamb is cooked to your liking. Set aside to rest for 10 minutes.
4.
WALNUT SALSA: Meanwhile, combine ingredients in a medium bowl; season.
5.
Slice the lamb thinly and serve with pan juices, remaining chermoula and Walnut Salsa.
Not suitable to freeze.
Note
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