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Grilled leg of lamb with goat’s cheese and herb salad

Published: 29 Jul 15
Updated: 18 Mar 24

A showstopper butterflied leg of lamb recipe – served with a vibrant herb and goat’s cheese salad – is perfect for serving to the table for everyone to dig in to.

Why not add a fiery flavour to your lamb instead? This harissa-spiced slow-roast lamb is also a showstopper recipe.

Easy
July 2015

Test kitchen approved

Serves 6
Grilling time 30 min, plus marinating and resting

A showstopper butterflied leg of lamb recipe – served with a vibrant herb and goat’s cheese salad – is perfect for serving to the table for everyone to dig in to.

Why not add a fiery flavour to your lamb instead? This harissa-spiced slow-roast lamb is also a showstopper recipe.

Gluten-free recipes

Nutrition: per serving

Calories: 489kcals
Fat: 35g (13.6g saturated)
Protein: 41.5g
Carbohydrates: 1.9g (0.6g sugars)
Fibre: 0.5g
Salt: 0.8g

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Ingredients

5 garlic cloves
Small bunch fresh oregano, leaves picked
Finely grated zest 2 large unwaxed lemons
1 tsp sea salt
6 tbsp extra-virgin olive oil
½ British lamb leg, boned and butterflied

For the salad

2 bunches fresh soft herbs such as basil, tarragon, mint and coriander, or a mix of what you fancy
50g wild rocket
Drizzle extra-virgin olive oil
Squeeze lemon juice
200g Dorstone goat’s cheese (see know-how) or similar ash-rinded goat’s cheese

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Method

Make a marinade by crushing the garlic, oregano, lemon zest and salt to a rough paste with 1 tbsp of the olive oil in a pestle and mortar. Add the rest of the oil and mix well.
Prick the lamb all over with the point of a small, sharp knife, then rub with the marinade. Put in a sealable plastic food bag, squeezing out any air, then leave to marinate in the fridge for at least 3 hours, or overnight if you can, making sure the lamb is kept flat so the marinade can coat it evenly.
Bring the lamb up to room temperature – it will take around 2-3 hours to lose the chill – then transfer to a metal baking tray.

Heat the grill to very high (240°C) and cook the lamb for 15 minutes on each side, then rest it for 10 minutes. Meanwhile make the salad. Put the herbs and rocket in a bowl with the extra-virgin olive oil and the lemon juice. Toss, then season to taste.
When the lamb has rested, lift it onto a large chopping board, slice thickly and scatter with the herb salad. Crumble over the goat’s cheese, then serve.

Recipe from July 2015 Issue

Nutrition

Nutrition: per serving

Calories: 489kcals
Fat: 35g (13.6g saturated)
Protein: 41.5g
Carbohydrates: 1.9g (0.6g sugars)
Fibre: 0.5g
Salt: 0.8g

delicious. tips

Marinate the lamb up to 24 hours in advance and bring up to room temperature before continuing with step 3.
British goat’s cheeses are particularly good in the summer, after the goats have had time to graze on the lush spring grasses. Dorstone is available from www.nealsyarddairy.co.uk, but you could use any good quality ash-rinded goat’s cheese.