I’m quite the fan of lamb but I so rarely cook it – before this dish I’d only ever cooked lamb once! I brought a leg back from Iceland with me and I couldn’t wait to try it out.
This recipe requires marinating for 3 days so plan ahead!
- Leg of lamb – mine was about 2kg
- Buttermilk – I used 4 x 284ml tubs, so anything approximately around that is fine if your shop sells different sized tubs.
- 2 tsps salt
- Really big handful finely chopped parsley
- Freshly ground black pepper
Pop the lamb in a large dish and smother in the buttermilk. Cover with film and stick in the fridge for three days, checking occasionally to ensure it’s all still covered.
On the day of eating, preheat your oven to 230C. Scrape/rinse/wipe the buttermilk off and pat dry. Mix the parsley, pepper and salt together, then score/stab some slashes into the lamb. Rub the mixture all over, poking it into the slashes.
Pop in the oven for about an hour – longer if you prefer more well done. Leave to rest for 10 minutes or so before carving. I served it with steamed veg, fondant potatoes and a red wine and caramelised rhubarb syrup reduction.