Butterflied Leg Of Lamb With Skordalia And Fennel Cucumber Salad - cooking recipe

Ingredients

None None Lamb
2 1/2 lbs butterflied half leg of lamb
1 tbsp olive oil
None None Skordalia
1/3 cup blanched almonds
1/2 bunch mint
1 clove garlic, peeled and minced
2 tsp finely grated lemon zest
1 tbsp lemon juice
4 tbsp extra virgin olive oil
None None Fennel and Cucumber Salad
1 bulb fennel, feathery fronds reserved
2 None baby cucumbers
1 tbsp lemon juice
2 tbsp extra virgin olive oil
None None Pita breads, to serve

Preparation

Heat a grill or grill pan over medium high heat. Rub the lamb with olive oil and season on both sides. Place on the grill skin side down. Cover loosely with foil and cook for 8 mins. Turn, cover loosely and cook for another 7-8 mins for medium, or to desired doneness. Remove from heat and transfer to a board to rest.
To make the skordalia, place the almonds into a food processor and process until fine. Add the mint, garlic, lemon zest and lemon juice. Start the motor and slowly drizzle in the olive oil. Season to taste.
To make the fennel salad and cucumber salad, shave the fennel and cucumbers on a mandolin (or use a sharp knife). Place in a bowl with the fennel fronds, lemon juice and extra virgin olive oil. Toss to combine and season to taste.
Heat the pita bread in a dry frying pan for 1 min on each side. Slice the lamb and serve with skordalia, salad and bread.