Eating in New Zealand: Butterflied Leg of Lamb with Spicy Rub

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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2 Responses

  1. Katie says:

    That looks really delicious! I think I’m going to try and cook that dish for our Sunday brunch. I would love to have mashed potatoes with that one. If I can cook that correctly, I’m sure it’s going to be a big hit with my family. Thanks for sharing!

    • Caroline says:

      It’s a great prepare-ahead dish, Katie. You can make the spice rub at any stage and get that out of the way. The day before you want to eat, marinade the lamb so it’s all ready to go the next day.

      If you like your meat pink, it’s a good idea to bring it to room temperature before you put it in the oven. Bear in mind that the timings are based on people who like their meat with plenty of pink – you may have to adjust for your own family!

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