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Grilled leg of lamb, warm potato salad and apricot ketchup

Grilled butterflied leg of lamb with a lemony potato salad with olives and capers and a homemade apricot ketchup.

1 hour

Total Time

20 minutes

Prep Time

40 minutes

Cook Time

4

Feeds

Grilled butterflied leg of lamb with a lemony potato salad with olives and capers and a homemade apricot ketchup.
Grilled leg of lamb, warm potato salad and apricot ketchup

Ingredients

  • Butterflied leg of lamb (1.8kg)
  • 1kg 'ratte' potatoes (new or other waxy varieties are ok)
  • 4 preserved lemons
  • 5 large pitted Gordal olives
  • 30g lilliput capers
  • Handful of parsley
  • 100g unsalted butter
  • 200g dried apricots
  • 50ml white wine vinegar
  • Salt & pepper to season
  • Olive oil

1

First, take the lamb out of the fridge and bring it up to room temperature. Preheat your fan-assisted oven to 180°C.

2

Rub the lamb with olive oil and season well with salt and cracked black pepper.

3

Sear the lamb in a large griddle pan or BBQ if possible. Place on a baking tray and cook for 35/40 minutes at 180°C for medium.

4

Next, cook the potatoes in lightly seasoned water. Once cooked leave to cool slightly and peel the skin from the potatoes using a small vegetable knife and slice in half.

5

Remove the insides from the preserved lemon and discard. Chop the skin into small pieces. Cut the olives into rondelles (little hoops). Melt the diced butter in a pan and when ready to serve, stir in the sliced olives, preserved lemon, capers, parsley and sliced potatoes.

6

Place the dried apricots into a saucepan and cover with cold water. Bring the pan to a boil, simmer for 30 minutes, making sure to keep the water topped up.

7

Drain the apricot, and reserve some of their cooking liquor to loosen the puree if needed.

8

Blend the apricots on high power for a few minutes with the white wine vinegar, a good pinch of salt and some sugar to taste (start with 1 tsp). Add a little of the cooking liquor to loosen if needed. You're aiming for a ketchup consistency. 

9

Make sure to rest the lamb before carving. Then plate up, serve and enjoy!

Ingredients

  • Butterflied leg of lamb (1.8kg)
  • 1kg 'ratte' potatoes (new or other waxy varieties are ok)
  • 4 preserved lemons
  • 5 large pitted Gordal olives
  • 30g lilliput capers
  • Handful of parsley
  • 100g unsalted butter
  • 200g dried apricots
  • 50ml white wine vinegar
  • Salt & pepper to season
  • Olive oil

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