Leg of Lamb with Grain Salad
Butterflying is a simple butchery technique which halves standard cooking times - perfect for a speedy mid-week supper!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat oven to 210C/190C Fan. Rub 1 tbsp olive oil into lamb, season with salt and pepper and roll in dukkah spice until fully coated. Place on a baking tray in the middle of your oven and cook for 20 minutes (achieves a medium-rare). Allow to rest for about 10 minutes, loosely covered in foil, before carving at the table.
Step 2
While the lamb is resting, heat 2 x 250g Persian Quinoa and Lentils according to the manufacturer's instructions. When hot, tip the contents into a bowl, add 70g chopped olives, 30g chopped coriander and the juice of half a lemon. Mix well and set aside.
Step 3
Mix 200g Greek yoghurt with the juice of the remaining half lemon. Carve the lamb and pour any resting juices into the Persian Quinoa. Serve 3 slices of lamb per person, with the Persian quinoa and a large spoonful of the yoghurt (if using).
- Ingredients
- Based on 4 servings
-
30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
650g Butterflied Leg of Lamb 1x Sainsbury's British Lamb Butterflied Leg (600g-700g) -
200g Greek yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
70g Pitted Green Olives, roughly chopped 1x Sainsbury's Pitted Green Olives with Lemon & Thyme 70g -
2.5 tbsp Dukkah 1x Sainsbury's Middle Eastern Style Spice Mix, Inspired to Cook 40g -
2 Packets Persian Style Quinoa and Lentils 2x Merchant Gourmet Aromatic Persian Style Quinoa & Green Lentils 250g -
1 Lemon 1x Sainsbury's Lemons -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml