Butterflied leg of lamb with smoked onions, caraway roasted potatoes and barbecue gravy

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4–6


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the butterflied leg of lamb

  • 3 garlic cloves, minced
  • 1 tbsp coarse black pepper
  • 3 sticks rosemary, leaves picked and roughly chopped
  • 2 bay leaves, roughly chopped
  • 4 tbsp olive oil
  • ½ leg of lamb, bone removed and butterflied
  • salt, to taste

For the gravy

  • 10 chicken wings, cut in half
  • 200g/7oz smoked pancetta, roughly chopped
  • 1 brown onion, diced
  • 2 sticks celery, diced
  • 2 garlic cloves, minced
  • 1 tbsp caraway seeds
  • 1 small bunch thyme
  • 1 bay leaf
  • 1–2 tbsp plain flour
  • 2 tbsp tomato purée
  • 150ml/5fl oz Madeira
  • 1.5 litres/2¾ pints dark chicken stock
  • 4 tbsp barbecue sauce (or to taste)

For the caraway roasted potatoes

  • 6 Ratte potatoes (or other small floury fingerling potato), cut in half on an angle
  • 2 garlic cloves, thinly sliced
  • 2 tsp caraway seeds
  • 20ml/¾fl oz olive oil
  • 25g/1oz unsalted butter

For the smoked onions

  • dash olive oil
  • 8 Cipollini onions (or small round shallots), peeled
  • wood chips