Butterflied leg of lamb with star anise

Butterflied leg of lamb with star anise

By
From
Leiths How to Cook
Serves
6-8
Photographer
Peter Cassidy

You will need to start this the night before, to allow time for the meat to marinate.

Ingredients

Quantity Ingredient
1 leg lamb, about 2–3 kg
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
1 small onion
2 garlic cloves
2 star anise
2 bay leaves
1/2 teaspoon chinese five-spice powder
4 tablespoons dark soy sauce, plus extra for the sauce
2 tablespoons vegetable oil

For the sauce

Quantity Ingredient
300ml Brown chicken and veal stock
100ml red wine
2 teaspoons butter, softened and mixed with 2 teaspoon flour (beurre manie), to thicken, if needed

Method

  1. Bone and butterfly the lamb. Weigh the lamb and calculate the cooking time, allowing 6–8 minutes per 450 g, plus 20 minutes.
  2. Peel and roughly chop the onion and garlic. Grind the star anise in a spice grinder. Put the onion, garlic, star anise, bay leaves and five-spice powder in a blender or food processor and blend until smooth, then add the soy sauce and oil.
  3. Open out the lamb and press half the marinade onto the meat, then fold the lamb to enclose it. Coat the skin side with the remaining marinade. Place the lamb in a large plastic food bag and leave to marinate overnight in the fridge.
  4. Heat the oven to 220°C. Remove the lamb from the bag, open it out and lay it skin side up in a roasting tin. Sprinkle with salt and roast in the oven for 20 minutes, then lower the oven setting to 190°C and continue to roast for the remainder of the calculated cooking time.
  5. Remove the lamb from the oven, transfer it to a carving board and leave to rest in a warm place while you make the sauce.
  6. Skim as much fat as possible from the juices in the roasting tin. Add the stock and wine to the tin and bring to the boil. Reduce to the desired concentration of flavour, then add salt and pepper to taste, and more soy sauce too if required. If you prefer a thicker sauce, thicken with some beurre manié (the butter and flour mixture).
  7. Carve the lamb and serve with the sauce and vegetables of your choice.
Tags:
Leiths School of food and wine
cookery course
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