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Spice up a summer BBQ or a Winters night

A quick and easy marinade to complement an organic leg of lamb. Try placing butterflied on a BBQ.

We loved James Whetlors recipe for his Butterflied Leg of Kid with Preserved Lemon​ so much that we have adapted it for our organic leg of lamb.

  • Prepare: 1 Hour
  • Cook: 40 Minutes
  • Serves 8
Ingredients & instructions

1x Organic Leg of Lamb

Pink Himalayan Salt

Pepper Mix 

For the Marinade:

Juice of half a Lemon

2x Tablespoons of Harissa Paste 

2x Tablespoon of Olive Oil 

3x Crushed Garlic Gloves

3x Bay Leaves

For the Preserved Lemon Dressing :

3x Preserved Lemons (Rind only)

4x Tablespoons of Olive Oil 

Juice of half a Lemon

4 tablespoons of finely chopped Coriander and/or Parsley


Mix the marinade ingredients together in a wide dish.

If your lamb leg is rolled you will need to untie and unroll so it is butterflied.

Coat both sides with your marinade, season with the salt and pepper, cover the dish and place in the fridge overnight so the flavours infuse with the meat.

Preheat the barbecue or turn your oven to 200c.

Bring the meat to room temperature. Cook the butterflied leg for about 10 minutes on each side for nicely pink, or for longer for more well done meat. If using the over, sear in a pan briefly on each side then leave in the oven for up to 15 minutes.

Just before you are ready to serve your marinaded leg of lamb, pop the preserved lemon rind, oil, and lemon juice into a blender and blitz into a coarse paste then stir through the chopped herbs. Smear all over the meat.

Cover with foil and leave to rest for 10 minutes before slicing to serve on a crisp salad with a slice of warm herby naan bread.

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