{"product_id":"butterflied-lamb-leg-with-spring-vegetables","title":"Butterflied Lamb Leg with Spring Vegetables","description":"\u003cp\u003eA butterflied leg of lamb cooked in a pizza oven is a revelation. The intense heat sears the outside beautifully while keeping the inside pink and juicy, and the whole thing is done in twenty minutes. Paired with broad beans, asparagus, and a zesty anchovy dressing, this is proper seasonal cooking that makes the most of your outdoor oven.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eLamb and Marinade\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eHalf leg of lamb (top portion), butterflied\u003c\/li\u003e\n  \u003cli\u003e3 anchovies\u003c\/li\u003e\n  \u003cli\u003e1 tbsp capers, drained\u003c\/li\u003e\n  \u003cli\u003e1 tbsp Dijon mustard\u003c\/li\u003e\n  \u003cli\u003e25ml olive oil\u003c\/li\u003e\n  \u003cli\u003eMaldon sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 sprig fresh rosemary, leaves stripped\u003c\/li\u003e\n  \u003cli\u003e2 garlic cloves, crushed\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpring Vegetables\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eDiced pancetta\u003c\/li\u003e\n  \u003cli\u003eBroad beans (frozen is fine)\u003c\/li\u003e\n  \u003cli\u003eFresh asparagus, trimmed and cut into pieces\u003c\/li\u003e\n  \u003cli\u003eBaby courgettes, diced\u003c\/li\u003e\n  \u003cli\u003eGarden peas (frozen is fine)\u003c\/li\u003e\n  \u003cli\u003eAlmond flakes, for toasting\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLocate the central bone in the lamb leg and carefully slice along it to remove, keeping the meat in one piece. Open the lamb like a book and butterfly the thicker half until you have an even thickness throughout. Trim any excess fat.\u003c\/li\u003e\n  \u003cli\u003eBlend or finely chop the anchovies, capers, mustard, olive oil, salt, pepper, rosemary, garlic, and lemon juice into a paste. Add more oil if needed.\u003c\/li\u003e\n  \u003cli\u003eCoat the lamb generously with the marinade and place it in your pizza oven. Flip regularly until golden on both sides and the internal temperature reaches 60°C - roughly 15-20 minutes. Rest under loosely tented foil.\u003c\/li\u003e\n  \u003cli\u003eWhile the lamb rests, toast almond flakes in a dry skillet until golden. Set aside.\u003c\/li\u003e\n  \u003cli\u003eBrown the diced pancetta in a skillet in the oven to render the fat. Add the courgettes, asparagus, broad beans, and peas with 100ml of water and return to the oven.\u003c\/li\u003e\n  \u003cli\u003eStir occasionally until the vegetables are tender and the liquid has evaporated. Squeeze in the lemon juice, season with black pepper, and toss through the toasted almonds.\u003c\/li\u003e\n  \u003cli\u003eSlice the lamb against the grain and serve on top of the vegetables.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502922899840,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/butterflied-lamb-leg-with-spring-vegetables-4386311.jpg?v=1772409446","url":"https:\/\/kitcheninthegarden.co.uk\/products\/butterflied-lamb-leg-with-spring-vegetables","provider":"Kitchen In The Garden","version":"1.0","type":"link"}