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Quick chipotle butterflied leg of lamb with mint sauce by Dodie Miller (inspired by Diana Henry)

Serves

Serves 4

Cooks In

Over 60 minutes

Difficulty

Easy

One of our favourite dishes at home is what we call ‘lamb on fire’. My husband, Fred, bones a leg of lamb and marinates it in lots of tasty things. Then he stokes the fire up with charcoal, and hunkers down with a beer whilst barbecuing the meat to pink perfection. Not everyone has a fireplace in their flat that you can barbecue on, but Diana Henry's recipe for butterflied lamb (in her book 'A Change of Appetite') showed me that you can cook lamb like this in the oven. Doh! The timings for pink lamb couldn't be easier to remember: 15 minutes hot, 15 minutes normal, 15 minutes to rest. Butterflied lamb legs are available in the supermarket ready to go and with the easy chipotle marinade, you have a special meal with very little fuss. I like the cooling tangy, sweet mint sauce as a contrast to the spicy chipotle and for a special meal I would serve this lamb with a big bowl of peas, baby carrots and leeks, tossed in butter and roast potatoes.

Method

  1. Put all of the ingredients for the chipotle marinade in a jug suitable for a stick blender and blend until smooth.
  2. Rub the marinade over the meat, wrap in cling film or put in a zip lock bag and marinate for minimum 3 hours or overnight in the refrigerator.
  3. An hour or so before eating, make the mint sauce by mixing all the ingredients together in a bowl.
  4. When you are ready to cook, preheat the oven to 220°C. Place the meat in a lightly oiled roasting dish, daubing the marinade all over it, and sprinkle with sea salt. Place in the hot oven for 15 minutes, then turn the oven down to 190°C and continue cooking for another 15 minutes. Remove from the oven, cover in foil and let rest for a final 15 minutes.
  5. Carve and dig in!