Butterfly Lamb with a Moroccan Inspired Salad

Jenny Smith
Jenny Smith

Prep: 25min

Cook: 25min

Total: 50min

Yield: 2 servings

Dish: New Zealand Original

Cuisine: New Zealand

Ingredients

  • 1*300g lamb knuckle
  • 1 can of drained and rinsed chickpeas
  • 1 punnet of cherry tomatoes or 2 tomatoes
  • 1/4 of a cucumber
  • A handful of baby spinach
  • 1 red onion
  • A handful of dried cranberries
  • 1 roll of buffalo mozzarella a handful of mint
Dressing
  • 2 tbsp of olive oil
  • Juice from half a lemon
  • 1 crushed garlic clove
  • 1 tsp of cumin
  • 1 tsp of paprika
  • 1 tsp of honey
       

Method

  1. Bring lamb to room temperature out of the pack, then salt and oil the lamb knuckle
  2. Brown each side for 1 minute on medium heat then transfers into the oven to bake for 20-25 until tender. 20 min will make it rare. 25 min is medium-rare for a typical 300g knuckle (like the picture below)
  3. Meanwhile prepare you salad: Add all the ingredients together and toss
  4. Prepare the dressing by all the ingredients together and whisking or shaking until a creamy dressing forms. Taste and adjust to your tastes
  5. Toss dressing through the salad
  6. Remove lamb knuckle from the oven, and carve, serve on salad, You’ll love it!
   

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Keywords: Butterfly Lamb, Moroccan Salad, Lamb, Salad