Foodkit Recipe
Ray’s Butterflied Leg of Lamb with Artichokes and Olives
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Couscous | |
| Paprika (Smoked) | |
| Cumin (Ground) | |
| Garlic Cloves | Peel and chop or slice finely |
| Chilli Flakes | |
| Onions (Brown) | Peel and finely chop |
| Carrots | Finely dice the carrot |
| Celery | |
| Pitted Kalamata Olives | |
| Artichokes Hearts | Use 6 Artichoke hearts and slice |
| Coriander | |
| Parsley | |
| Butterflied Lamb Leg | |
| Dried Oregano | |
| Raisins | |
| Preserved Lemon | Use peel of lemon and finely dice |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 1 mins | Preheat the oven to 200 degrees. Boil the kettle |
|---|---|
| Step 2 20 mins | Put the couscous into a heatproof bowl. Add 1 tablespoon of the oil and season with salt and pepper. Add enough boiling water to just cover the couscous. Mix quickly, cover and reserve for 20 minutes. |
| Step 4 2 mins | Uncover the couscous after 2o minutes and fluff up with a fork so there are no lumps. Cover and reserve until needed. |
| Step 5 5 mins | Place the lamb on a clean surface, skin down. Beat the lamb with a large meat hammer or rolling pin until of an even thickness, about 4cm. |
| Step 6 5 mins | Put 4 tablespoons of oil, the paprika, cumin, oregano, garlic and chilli into a small bowl and mix well. Rub this all over the lamb, then season with salt. |
| Step 7 25 mins | Heat a frying pan over high heat and brown the lamb well on both sides. Place the lamb in a roasting dish and place in the oven for 20 minutes (medium cooked) or done until done the way you like it, |
| Step 8 10 mins | Meanwhile, place a clean pan over moderate heat and add 2 tablespoons of oil, the onion, carrot, celery, raisins, preserved lemon, olives and artichoke hearts and fry gently for about 10 minutes, without browning, or until the onion is soft. |
| Step 9 5 mins | Add the lamb juices and the wine to the frying pan, and bring to the boil. Boil until slightly syrupy. At this point, stir in the coriander and parsley. Taste and season. |
| Step 10 3 mins | Slice the lamb across the grain of the meat and serve with couscous and the artichoke mix |
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