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


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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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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