March 15, 2014

From Nigellissima by Nigella Lawson

Serves 8


1.5kg (approx.) boned and butterflied leg of lamb
6 fresh bay leaves, snipped plus whole leaves (optional) to serve
2 tsp sea salt flakes, or to taste
4 x 15ml tbsp olive oil
2 x 15ml tbsp balsamic vinegar
3 garlic cloves, peeled and finely sliced


1.Preheat the oven to 220C. Get out a shallow but sturdy roasting tin and put the butterflied leg of lamb in it, skin-side down.
2. Scatter with the snipped bay laves 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.
3.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 mins.
4.Remove from the oven, tent with foil, and let it stand for 15 mins: this will give you lusciously pink lamb; if you want the mat slightly less pink, then let it stand, under its foil, for 30 mins.
5.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 dos make sense – you can arrange the mat 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.



 Nigella says:

I get my butcher to bone and butterfly my leg of lamb. This is the easiest, speediest way to cook a joint of meat.  Plus, you dispense with all the difficult carving (I am an embarrassingly inept carver myself).

Le Vin:

Chateau Unang – La Croix – Ventoux AOC – 2010


  • Derek says:

    Tried this once with son and family coming to Sunday lunch. Apprehensive over short cooking time. Brilliant: son remarked that it was the best lamb he had ever eaten. Coming this Sunday 10th July 2016. Cooking using same recipe again with no qualms this time. Passing on breakfast to indulge myself with lamb.

  • Derek says:

    Tried the recipe for the second time with great results. Even ate the juicy lamb cold on Monday.
    Observation: use the best lamb available.
    Prepared lamb chops for son’s barbecue using the same recipe. Great but would suggest leaving such cuts to marinate overnight.

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