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Grilled leg of lamb, warm potato salad and apricot ketchup

HG Walter

Total Time

1 hour

Prep Time

20 minutes

Cook Time

40 minutes

Feeds

4

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 potato (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, bring the lamb up to room temperature before cooking.

2

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

3

Place the lamb in a large griddle pan or BBQ if possible and seal it with tin foil. Place on a baking tray and cook for 35/40 minutes at 1800g 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. Remove the insides from the preserved lemon and discard. Chop the skin into small pieces.

5

Cut the olives into rondelles (little hoops). Put in a pan with the preserved lemon, olives, capes, diced butter and sliced potatoes.

6

Place the fried apricots into a sauce pan and cover with cold water. Bring the pan to the boil, simmer for 30 minutes, make sure you keep the water topped up.

7

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

8

Blend on high power for a few minutes with the white wine vinegar and a good pinch of salt. 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 potato (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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