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!

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Butterfly Lamb with a Moroccan Inspired Salad

Ingredients

Method

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