Butterfly Lamb with a Moroccan Inspired Salad

Name: Butterfly Lamb with a Moroccan Inspired Salad
Prep time: 25 min
Cook time: 25 min
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

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

Bring lamb to room temperature out of the pack, then salt and oil the lamb knuckle
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)
Meanwhile prepare you salad: Add all the ingredients together and toss
Prepare the dressing by all the ingredients together and whisking or shaking until a creamy dressing forms. Taste and adjust to your tastes
Toss dressing through the salad
Remove lamb knuckle from the oven, and carve, serve on salad, You’ll love it!

Butterfly Lamb with a Moroccan Inspired Salad

Ingredients

Method

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