Butterfly Lamb with a Moroccan Inspired Salad
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
- 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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Keywords: Butterfly Lamb, Moroccan Salad, Lamb, Salad