BUTTERFLIED LEG OF LAMB BY NIGELLA

BUTTERFLIED LEG OF LAMB BY NIGELLA image

Categories Lamb

Yield 8 People

Number Of Ingredients 6

1.5 kilograms boned and butterflied leg of lamb
6 fresh bay leaves (snipped) plus whole leaves to serve (optional)
2 teaspoons sea salt flakes (to taste)
4 tablespoons olive oil
2 tablespoons balsamic vinegar
3 cloves garlic (peeled and sliced finely)

Steps:

Preheat the oven to 220°C/gas mark 7. Get out a shallow but sturdy roasting tin and put the butterflied leg of lamb in it, skin-side down. Scatter with the snipped bay leaves and half the salt and pour the oil and vinegar over the lamb, then push the garlic slices into crevices where you can and lay the rest on top. Leave to marinate just until the lamb gets to room temperature. Turn the lamb over, so it is now skin-side up, sprinkle with the remaining salt flakes and roast in the hot oven for 30 minutes. Remove from the oven, tent with foil, and let it stand for 15 minutes: this will give you lusciously pink lamb; if you want the meat slightly less pink, then let it stand, under its foil, for 30 minutes. I like to slice the meat and serve it in its piquant juices in the tin, but if you prefer - and for more formal occasions it does make sense - you can arrange the meat on a warmed serving platter and add a little boiling water - maybe an espresso cupful or so - to the juices in the tin before pouring them over the meat on the platter. A few more fresh bay leaves strewn over the meat will add to the aesthetic pleasure of the arrangement, too.