Barbecued leg of lamb with almonds and orange blossom

Print Recipe

1 leg of lamb, deboned and trimmed (1.5kg net)
3 red peppers, cut into quarters and seeds removed (370g net)
2 tbsp olive oil
Salt and black pepper

Marinade:
6 garlic cloves, crushed
Grated zest of 2 lemons
90ml lemon juice
3 tbsp thyme leaves, picked
90ml olive oil
Sauce:
100ml olive oil
175g whole almonds
Grated zest of 1 lemon
4 tbsp lemon juice
1 tbsp honey
½ tsp orange blossom water
15g mint, finely chopped
15g coriander leaves, finely chopped

This looks fantastic when served on a large platter over a bed of fresh parsley – leaves and stalks. You can sear the meat, grill the peppers and make the sauce (without the herbs) – all in advance, then finish the meat and add the herbs to the sauce at the very last minute.

Serves eight

Method

Start with the marinade. In a large bowl combine the garlic, lemon zest and juice, the picked thyme leaves, olive oil, 1½ teaspoons of salt and 1 teaspoon of pepper and stir well.
Divide the lamb into 4 or 5 even pieces and add to the marinade. Use your hands to massage the marinade into the meat. Put in the fridge and leave to marinate for a minimum of 2 hours or overnight.
Preheat the oven to 220ºC.
Place a large ridged griddle pan on high heat. Drizzle the peppers with 2 tablespoons of olive oil and ¼ teaspoon of salt and place on the grill. Cook for about 7 minutes, turning once, until charred on all sides. Set aside to cool, then cut into 2 centimeter wide strips.
Put the lamb pieces on the hot grill and cook for 2-3minutes on each side or until charred all over and starting to caramelise. Transfer onto a roasting tray and put in the hot oven for 4 minutes. The meat should reach a rare to medium stage by then (leave a few minutes longer if you like it well cooked). Check by pressing against the meat. The less the “give” the more it is cooked. If you aren’t sure, just make a small incision to check for the colour. Once the lamb is cooked, remove it from the oven, cover the tray with foil and leave to rest for 5-10 minutes.
Meanwhile make the sauce. Heat 3 tablespoons of the olive oil in a small pan and add the almonds. Cook for 3-4 minutes stirring continuously until the nuts are golden brown and evenly cooked. Remove from the heat and allow to cool a little. Place the nuts in a food processor and roughly crush. Mix in the lemon zest and juice, honey, orange blossom water, ½ teaspoon of salt, ½ teaspoon of pepper and the remaining olive oil. Mix well and set aside.
When you are ready to serve, carve the lamb into 1cm thick slices and arrange it on a platter along with the peppers. Add the freshly chopped herbs to the sauce and spoon on top. Serve any remaining sauce on the side.

Perfect with

  1. Orange blossom water

    The magically exotic potion behind many of our favourite sweet and savoury dishes

    Orange blossom water
    £2.45

Reviews

{based on 4 reviews}

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  • Recipes incredible dish - always a winner
    (21/03/2016) Fantastic supper party dish. Lots of the preparation can be done in advance. Flavours are superb.

    Serve with Winter Slaw and new potatoes .
  • Recipes Excellent dinner party dish
    (16/01/2016) This is easy to prepare ahead of time. The finishing sauce is excellent. I would like to try thenrecipemwith rack of lamb, I am sure it would be delicious n
  • Recipes Too heavy
    (18/02/2014) First of all, the portions are way too big, and therefore it felt as a very heavy dish, even with vegetables to go with it. For me the almond and orange flavours and generally the sauce, which was too thick, didn't quite work.
  • Recipes Excellent
    (29/06/2013) So easy & so delicious. Perfect for guests.