Easter Butterflied Lamb

Lamb is an essential part of Scottish cooking, and thinly sliced, saucy roast lamb is a comfort food that reminds me of many family meals when I was a kid. I have adapted the classic for this much easier, succulent take. Serve with roasted potatoes, turnips and spinach.

Servings: 6

Ingredients

Lamb:

• About 3 lbs (1.5 kg) boned and butterflied lamb leg,
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 cup chopped onion
• 2 tsp chopped garlic
• 2 tbsp fresh chopped rosemary
• 2 tbsp chopped fresh mint
• 1/2 tsp chili flakes
• Salt and pepper to taste

Sauce:

• 1 tbsp flour
• 1 1/2 cup beef or chicken stock
• 1 tsp Dijon mustard
• 2 tbsp chopped mint
• 1 tbsp red currant jelly

Method

Lay lamb flat in a dish. Combine olive oil, onion, balsamic, garlic, rosemary, mint, chili flakes and salt and pepper.

Spread over both sides of lamb. Marinate for 2 hours at room temperature or longer in the refrigerator.

Preheat oven to 425 F. Place lamb in a roasting pan with all the marinade. Bake for 30 to 50 minutes or until lamb is well browned and pink inside. (The thickness of the lamb will be the indicator of the time). Place on carving board to rest.

Place roasting pan over burner (leave any dripping or marinade in pan) and add flour. Stir until flour starts to brown, then add stock, mustard, mint and red currant jelly. Bring to boil, stirring, and boil until slightly thickened. Season with salt and pepper, if needed.

Carve lamb into slices against the grain (I like them thin, but do what you prefer) and serve with sauce, potatoes and turnips.