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Spatchcocked Lamb with Anchovy and Herb Paste.  Oven cook or barbecue.

Spatchcocked Lamb with Anchovy and Herb Paste

Eat

Serve with a lemon and chive potato salad.

Tip: Use a rolled lamb shoulder joint as an alternative. If using wooden skewers, soak in cold water for 20-30 minutes.
 

Serves: 
6
Time to prepare: 
10 minutes
Cooking time: 
1 hour
Suitable for Halal cookery: 

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Lamb
Ingredients: 
  • 1.8kg/4lb lean lamb leg joint, boned (ask your butcher or meat counter to do this for you)
  • *For the Anchovy and Herb Paste:
  • 12 anchovy fillets, drained
  • 2 large handfuls flat-leaf parsley, roughly chopped
  • 4 garlic cloves, peeled and crushed
  • Salt and freshly milled black pepper
  • 30ml/2tbsp balsamic or red wine vinegar
Tips: 
Use a rolled lamb shoulder joint as an alternative. If using wooden skewers, soak in cold water for 20-30 minutes.
Method: 
  1. Preheat the oven to Gas mark 7, 220°C, 425°F.
  2. Put the anchovy and herb paste ingredients into a blender and blend to a paste.
  3. Place the boned lamb joint in a large shallow dish and make several slits into the joint. Lay flat and spread with the paste. Cover and marinate in the refrigerator for 1-2 hours for the flavours to develop.
  4. Insert 2 long metal or wooden skewers, criss-crossing through the meat.
  5. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  6. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  7. Serve with a lemon and chive potato salad.
Tips: 
Use a rolled lamb shoulder joint as an alternative. If using wooden skewers, soak in cold water for 20-30 minutes.