NZ Woman's Weekly

Butterflied lamb with mushroom salad

Butterflied lamb with mushroom salad
  • Meal Type

    Lamb
  • Servings

    4
  • Courses

    Dinner

Cooking butterfly-style ensures more even cooking and a richer flavour on the meat.

Add just a splash of wine or water to your mushrooms to help them steam a little. Serve with a fresh salad and dinner is done!

  • ½ cup olive oil
  • 2 cloves garlic, crushed
  • 1 red chilli, finely sliced
  • 1 tsp smoked paprika
  • 1 cup fresh herbs (rosemary, thyme, mint, basil, parsley), finely chopped
  • 1 butterflied leg of lamb (about 900g-1kg)
  • 8 field mushrooms
  • 2 tbsp toasted pine nuts

1 Combine the oil, garlic, chilli, paprika and half the fresh herbs. Massage half the mix into the lamb. Marinate for 30 minutes or overnight if you can.

2 Preheat the BBQ, then toss the mushrooms with a few tablespoons of the flavoured oil and set aside.

3 Sear the butterflied lamb on both sides over a medium-high heat. Reduce to low and cook the meat, covered with foil or the hood down, for another 15-20 minutes, depending on its thickness. Remove and cover in foil to rest.

4 Cook the mushrooms for 5-10 minutes until coloured and tender. Top with pine nuts.

5 Slice the rested meat and arrange on a platter with the mushrooms and drizzle with any leftover oil. Scatter with the remaining herbs.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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