Butterflied Spring Lamb with Charmoula & Roasted Capsicum

 

butterflied lamb recipe

To celebrate spring, mix up the traditional lamb roast with an easy to cook butterflied lamb cut, served with a fresh charmoula sauce packed full of flavour. This sauce also works well with fish or chicken and keeps in the fridge for a few days.

INGREDIENTS

  • Butterflied lamb shoulder or butterflied lamb leg
  • 1/2 bunch parsley
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 3 cloves garlic
  • Pinch of salt and pepper
  • 1 fennel bulb
  • 1 bunch of Dutch carrots
  • 1 red capsicum

Charmoula sauce:

  • 1/2 bunch parsley
  • 1 bunch coriander
  • 1 ½ tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1/4 of the rind of a preserved lemon
  • 1 tsp honey
  • 1 small garlic clove crushed
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • Pinch of salt and pepper

To serve:

  • 1 tbsp pine nuts (toasted)

METHOD

  1. To make the marinade, add 1/2 a bunch of roughly chopped parsley (including the stalks), lemon juice, garlic, olive oil and a pinch of salt and pepper into a small food processor and blitz until it resembles a smooth paste. An extra dash of olive oil can be added if needed. Place the lamb into a ceramic baking dish or bowl and cover with the marinade completely. Cover and place in the fridge for at least 2hrs.
  2. To make the charmoula sauce, in a dry small frying pan on medium heat, place the coriander seeds, fennel seeds and cumin seeds and toast until the coriander seeds start to pop and the aroma of the spices come out. Shake the pan constantly to prevent the seeds from burning. After 3-5mins transfer the seeds to a mortar and pestle and allow to cool slightly before pounding to a fine powder. Finely chop the parsley and coriander and place in a jar with a lid. Add ¾ of the crushed seed mix to the jar along with the finely sliced rind of the preserved lemon, crushed garlic, and all of the remaining charmoula ingredients. Place the lid on the jar and shake to thoroughly mix the charmoula. It can taste even better the next day so this sauce can be made in advance.
  3. Preheat the oven to 180°C and place the lamb in the oven, roasting for 40-45mins.
  4. Meanwhile, slice the fennel bulb and place on a baking tray with the Dutch carrots (leaves removed) and a drizzle of olive oil. Bake in the oven for 25-30 minutes depending on the size of the carrots. Thinly slice the red capsicum and add to a separate tray with a little drizzle of olive oil and cover with tin foil. Bake until soft, approx. 25 minutes.
  5. Once the fennel and carrots are cooked take them out of the oven and squeeze the juice of 1/2 a lemon over the top, then sprinkle the remaining crushed seed mix over as well.
  6. Once cooked, remove lamb from oven and cover with tin foil and allow it to rest for 10mins. Serve with the charmoula sauce drizzled over the top of the lamb slices and topped with the soft red capsicum, toasted pine nuts and the side of fennel and Dutch carrots.

Serves 4.

Recipe and photos by Bonnie Coumbe. See her website here & Instagram here.

 

Ingredients for Butterflied Spring Lamb with Charmoula & Roasted Capsicum

Lamb - Shoulder Boned & Rolled (1.2kg-1.6kg)

$28.78 ea
$17.99
 

Lamb - Leg Butterflied (650-950g)

$18.04 ea
$18.99
 

Parsley Continental (bunch)

$3.49 ea
 

Parsley Continental Organic (bunch)

$4.49 ea
 

Lemons (each)

$1.00 ea
$5.69
 

Lemons Imperfect Pick Value Range (Each = min 500g)

$3.50 ea
$6.99
 
 

Villa Rossi - Extra Virgin Olive Oil (1l)

$12.99 ea
 

Colavita - Extra Virgin Olive Oil (1L)

$19.49 ea
 

Garlic (head)

$1.87 ea
$22.49
 

Garlic Organic (150g)

$9.99 ea
 

Maldon - Sea Salt Flakes (240g)

$9.49 ea
 
 

Himalayan Pink Rock Salt 300g Bag

$5.29 ea
 
 

Spice & Co (60g) Pepper Black Ground

$2.99 ea
 

Fennel (each)

$2.99 ea
 

Carrots Dutch (bunch)

$4.49 ea
 

Capsicum Red (each)

$2.54 ea
$11.29
 

Coriander (bunch)

$3.49 ea
 

Coriander Organic (bunch)

$4.49 ea
 

Spice & Co (40g) Coriander Seeds

$2.99 ea
 

Spice & Co (50g) Cumin Seed

$2.99 ea
 

Spice & Co (60g) Fennel Seeds

$2.99 ea
 

Spice & Co (60g) Paprika Smoked

$2.89 ea
 

Harris Farm - Honey Squeeze Bottle (500g)

$8.49 ea