Butterflied leg of lamb with samphire and lentils recipe | delicious. magazine

Name: Butterflied leg of lamb with samphire and lentils recipe | delicious. magazine
Ingredients: 4 tbsp Dijon mustard; 8 tbsp good-quality extra-virgin olive oil; Sprinkling of chilli flakes; 1.8 kg lamb leg, butterflied (ask the butcher to do this); 250g Puy lentils; 1 whole bulb of garlic; 2 bay leaves; ½ onion; 1 whole red chilli; 200g samphire, washed (make sure it is young and fresh, otherwise the ends can be tough and woody); Large bunch of fresh mint leaves, washed and roughly chopped; 3 tbsp sherry vinegar

www.deliciousmagazine.co.uk

This summery roast lamb recipe combines slices of pink-hued, butterflied lamb leg with garlicky Puy lentils and salty samphire.

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Ingredients

4 tbsp Dijon mustard
8 tbsp good-quality extra-virgin olive oil
Sprinkling of chilli flakes
1.8 kg lamb leg, butterflied (ask the butcher to do this)
250g Puy lentils
1 whole bulb of garlic
2 bay leaves
½ onion
1 whole red chilli
200g samphire, washed (make sure it is young and fresh, otherwise the ends can be tough and woody)
Large bunch of fresh mint leaves, washed and roughly chopped
3 tbsp sherry vinegar