Butterflied Leg of Lamb with Caper Salsa

 

The wonderful Julie Biuso from Shared Kitchen delivers a mediterranean twist on our butterflied leg. This recipe packs an absolute punch in the flavour department, and has us dreaming of a long leisurely lunch in the Southland spring sunshine. Serves 4.

Ingredients

  • 1 tsp dried mint
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp flaky sea salt
  • ¼ tsp freshly ground black pepper
  • Finely grated zest 1 lemon
  • 2 Tbsp olive oil
  • 1x Leelands butterflied leg of lamb
  • 2 Tbsp white wine
  • To serve, Caper Salsa, cooked lentils, roasted tomatoes, rocket leaves and mint

 

 Caper Salsa

  • ¼ cup capers, drained, patted dry and finely chopped
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic, peeled and crushed
  • Pinch of flaky sea salt
  • 1 Tbsp finely chopped parsley

 

Lentils

  • 1 cup green puy lentils
  • 1 bay leaf
  • Strip of lemon peel
  • ¼ tsp salt, or to taste
  • 1 Tbsp lemon-infused extra virgin olive oil (or use oil and a squirt of lemon juice)

 

Roasted Tomatoes

  • 12 medium vine tomatoes, halved
  • Flaky sea salt
  • Freshly ground black pepper
  • Caster sugar
  • Extra virgin olive oil