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Boned & Butterflied Leg of Lamb
- Annie des Forges
- 6 hours ago
- 1 min read
Leg of Lamb with Saffron Potatoes ,Coleslaw and Grilled Aubergine
with a Tahini Dressing & Pomegranate and Watercress Garnish
How to Make
Rub garlic and olive oil all over.
BBQ on both sides for 20-30 mins or put in the oven at 200 degrees.
Slice & stir the red cabbage, sweetheart cabbage & creme fraiche, garden herbs, lemon & salt and pepper.
Peel small potatoes and boil whole adding turmeric to the water with salt until cooked.
Pan fry to give them a crisp outside or put in the oven until you have a crunch.
Slice aubergine and put under the grill or is dry with olive oil.
Make a tahini dressing and sprinkle over pomegranate seeds.
For the salsa verde, chop up cornichon, capers, handfuls of parsley, olive oil and olives
Half a few lemons and roast in the oven or on the bbq.
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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