BUTTERFLIED LAMB LEG
WITH BACON BUTTERED GREENS & HARISSA YOGHURT
Serves: 4-6 | Prep time: 10-15 mins | Cook time: 45 mins
Our butterflied lamb legs seasoned with rosemary and garlic are a quick alternative to a traditional lamb roast. We’ve paired the lamb with a spicy harissa yoghurt and moreish bacon buttered greens.
Fortunately, the recipe makes more bacon butter than you’ll need for your greens. Your future self will thank you when you top more veges, a steak or even your breakfast toast and egg with a dollop of this bacon buttery goodness. It keeps for a few days in the fridge or in the freezer for a couple of months.
Recipe and images courtesy of Alana Lowes.
Bacon Buttered Greens
8 rashers of streaky bacon
150g salted butter, softened
1 garlic clove, finely chopped
¼ tsp cracked black pepper
400g of kale leaves or a mix of kale leaves and spinach
Zest and juice of 1 lemon
1 cup Greek yoghurt
1 ½ tbsp lemon juice
1 tbsp extra virgin olive oil
2 tbsp harissa
Salt flakes and pepper
Start by making the bacon butter for the greens. Preheat the grill to medium-high heat. Cook the bacon under the grill until really crisp, turning if needed. Remove and set aside to cool.
Place the cooled bacon in a food processor and process until finely chopped. Remove 1 tbsp of the bacon and reserve to sprinkle later. Add the butter, garlic and black pepper to the bacon and give it another process until combined. Transfer to a dish or roll the bacon butter into plastic wrap and place it in the fridge until required.
Next, make the harissa yoghurt to serve with the lamb. In a small bowl combine the yoghurt, lemon juice and olive oil. Swirl through the harissa and season with salt and pepper. Place in the fridge until the lamb is ready to serve.
Our favourite way to cook butterflied lamb leg is on the BBQ. Heat the BBQ to a high heat and sear the lamb to caramelise the outside. After a couple of minutes on each side, turn the heat down a little to finish the lamb off (probably 15-20 minutes maximum depending on the thickness of the lamb).
As this cut of meat can have different variations in thickness you may find the finished cook is not entirely even throughout. For best results, use a thermometer to check the thickest parts are done to your liking. Medium rare is 55°C and medium is 60°C.
Set the lamb aside to rest while you cook the greens.
Use a pot steamer or steam oven to lightly cook the greens under just tender. Drain well. Put the hot cooked greens into a bowl and top with a generous dollop bacon butter and the lemon zest and juice. Toss to coat as the bacon butter melts.
To serve, place the greens on platter or serving bowl. Sprinkle with the reserved bacon. Slice the lamb and serve with dollop of harissa yoghurt.
*Any remaining butter can be kept in the fridge for up to 3 days or in the freezer for 2 months. It’s delicious on any cooked vegetables, especially mashed potatoes, on top of steak or spread it on toast topped with an egg.