Leg of Lamb with Goat’s Cheese Salad
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Leg of Lamb with Goat’s Cheese Salad

Leg of Lamb with Goat’s Cheese Salad

Ingredients

Method

  • 5 cloves of garlic
  • Small bunch of oregano, picked
  • 2 lemons, zest only
  • 1 tsp sea salt
  • 6 tbsp olive oil
  • ½ lamb leg, boned and butterflied
  • For the Salad
  • 2 bunches of mixed soft herbs - basil, tarragon, mint and coriander
  • 50g wild rocket
  • Drizzle of olive oil
  • Squeeze of lemon
  • 200g quality goat’s cheese
  • Make a marinade by mixing the crushed garlic, oregano, zest, olive oil and salt to a rough paste. Prick the lamb all over with a sharp knife, and rub with the marinade. Leave to marinate in the fridge for 3 hours or more. When ready to cook, allow the meat to come to room temperature, then grill at 240C for 15 mins on each side, before leaving to rest for 10 mins.
  • Meanwhile, make the salad by tossing the herbs and rocket with the oil and lemon juice. Season well, then slice the lamb thickly and scatter with the herb salad and the crumbled goat’s cheese. Delicious!
30 mins
6 serving

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