Nigella Butterflied Lamb Recipe

Nigella Lawson’s Butterflied Lamb is made with boned and butterflied leg of lamb, fresh bay leaves, Maldon sea salt flakes, olive oil, balsamic vinegar, and garlic. This delicious lamb recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.

Ingredients Needed:

• 1½ kilograms boned and butterflied leg of lamb
• 6 fresh bay leaves (snipped) + whole leaves to serve (optional)
• 2 teaspoons Maldon sea salt flakes (to taste)
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic (peeled and finely sliced)

How To Cook Butterflied Lamb:

1. Preheat the oven: Set your oven to 220°C (200°C Fan) or gas mark 7.
2. Prepare the lamb: Lay the butterflied leg of lamb in a sturdy roasting tin, skin-side down. Scatter the snipped bay leaves over it, sprinkle with half the salt, and drizzle with olive oil and balsamic vinegar.
3. Add the garlic: Push the garlic slices into the crevices of the lamb, then scatter any remaining garlic on top.
4. Marinate: Allow the lamb to marinate until it reaches room temperature.
5. Turn the lamb and season: Flip the lamb so the skin is facing up, sprinkle with the remaining salt flakes.
6. Roast the lamb: Place the lamb in the hot oven and roast for 30 minutes.
7. Rest the lamb: Remove the lamb from the oven, cover loosely with foil, and let it rest for 15 minutes for a pink centre, or 30 minutes for less pink meat.
8. Serve: Slice the lamb and serve it in the roasting tin with the juices, or transfer to a serving platter. If desired, add a small amount of boiling water to the roasting juices to pour over the meat. Garnish with fresh bay leaves for a beautiful presentation.

Recipe Tips

• Marinate for maximum flavour: Let the lamb sit in the marinade until it reaches room temperature for a richer flavour.
• Push garlic into the crevices: Make sure the garlic is pushed deep into the lamb to enhance the taste with every bite.
• Monitor the cooking time: For a perfect pink lamb, roast for exactly 30 minutes. Overcooking can dry out the meat.
• Let the lamb rest: Don’t skip the resting time after roasting. It ensures the juices settle, making the lamb juicy and tender.
• Add water to the roasting tin: After cooking, add a bit of boiling water to the juices in the tin for a flavourful sauce to pour over the lamb.

How To Store & Reheat Leftovers

• Refrigerate: Cool leftovers butterflied lamb to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap leftovers butterflied lamb tightly or use a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheating: Reheat leftovers butterflied lamb in a 180°C oven for about 10-15 minutes, covered with foil to prevent drying out.

Nutrition Fact

Serving Size: 1 portion (approx. 4 oz raw lamb)

• Calories: 150
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 70mg
• Potassium: Trace
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 23g

Try More Ina Garten Recipes:

• Nigella Lamb Tagine Slow Cooker
• Nigella Slow Cooker Lamb Shanks
• Nigella Lamb Ragu
• Nigella Lamb Kofta
• Nigella Lawson Lamb Curry