Butterflied Leg of Lamb


  • 5–6 lb / 2.30–2.70 kg leg of lamb, boned
  • ¼ tsp coarse sea salt small sprig rosemary
  • 1 small can flat anchovy fillets, rinsed and chopped
  • 2–3 garlic cloves, peeled and crushed
  • 12 black or green olives, pitted and finely chopped
  • 2 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil


Use two or three skewers to skewer the meat flat, like an open book. Pull off any excess fat and membranes. In a mortar, grind the salt and rosemary, and mix with all the remaining ingredients. Spread this paste over the meat. Cover and marinate overnight or for several hours, if possible. Cook on a hot grill, turning carefully to ensure even cooking. If you have a meat thermometer, 60°C / 140°F indicates medium cooked, 54°C / 130°F is pinkly rare. Roast or barbecued lamb is marvellous with thick slices of grilled aubergine and roasted peppers.