Butterflied leg of lamb with olive and mint tapenade
Piercebridge Organic Farm shares how you can make their speciality butterflied leg of lamb at home.
For the lamb
Butterflied leg of lamb (we recommend Piercebridge Organic Farm’s butchery)
6 garlic cloves (pushed into the lamb)
2 tbsp olive oil drizzled over the top
Sea salt/black pepper to taste.
For the tapenade
3.5 oz pine nuts
Bunch of mint
1 ¾ oz pitted black olives
3 tsp olive oil
Black pepper to taste
Scatter the pine nuts onto a tray for 3 – 5 mins in the oven at 180’c and set aside to cool.
Once cooled, add the mint, pitted black olives, olive oil and black pepper into a food processor and blitz until you have a coarse mixture.
Lay lamb down and spread the tapenade in the middle.
Carefully roll up the lamb together to envelop the filling and secure it with string.
Half each garlic clove and make slits into the lamb with a sharp knife to push the garlic cloves into
Drizzle the lamb with olive oil, season with black pepper and salt and roast for 1.5 hours (cooking time can vary depending on how pink you like the lamb)
Cover with foil and rest for 20 mins.
Try serving with roasted new potatoes with parsley and lemon and a bowl of ratatouille or red onions with olive oil, sea salt and rosemary. Alongside a mix of cherry tomatoes, green beans, garlic and a little white wine cooked in the oven.
Recipe credit: Piercebridge Organic Farm
Piercebridge Organic Farm, Piercebridge, County Durham DL2 3SE