Recipes, Lamb Recipes

Butterflied Leg of Lamb with Rice Pilaf & Minted Garlic Yoghurt

By
Butterflied leg of lamb cooked pink, sitting on top of rice pilaf and served with a minted yoghurt dip.

A whole lamb leg butterflied out, then spiced and seasoned with cumin, fennel, chilli, and coriander. Roasted to a perfect pink and then carved and sitting on top of fragrant pilaf rice. Deboned and then opened out, this is a fabulous way to treat a leg of lamb. I know that often we are encouraged to cook things on the bone and there are multiple benefits to doing so. But in this case, it is nice to be able to season and marinade the meat thoroughly throughout. Plus, then you can cook the leg with a slightly fiercer heat, which is nice in this context for the meat to take on a little extra colour and flavour. I roasted this one in the oven, but it would also be perfect for a BBQ. Paired with this rice dish and seasoned yoghurt, you’ve got yourself a family feast!

Serves 6-8

Ingredients

Rice Pilaf

Yoghurt

Method

Start by Marinating the Lamb

  1. Toast the cumin, coriander, and fennel seeds in a hot pan for a couple of minutes and then tip into a pestle and mortar or spice grinder. Grind until fine and then mix through the chilli flakes, ground cinnamon, and a handful of sea salt.
  2. Rub the marinade all over the lamb leg and leave to marinade for at least 6-hours. Leave out of the fridge so that it is room temperature when you come to cook it.

Cook the Lamb

  1. Preheat your oven to 240°C.
  2. Rub the butterflied leg with a little olive oil and then lay it on a roasting tray with the fat side facing up.
  3. Place in the oven and cook for 15-minutes, then turn the heat down to 175°C and cook for a further 20-30 minutes.
  4. Remove from the oven and leave to rest for at least 30-minutes.

Cook the Rice

  1. In a pan, melt the butter over a medium heat. Then add the onions, garlic, chilli, and cumin seeds. Allow to cook slowly, with a lid on, stirring occasionally, for about 15-minutes.
  2. Add the almonds and Aleppo pepper and cook for a further 10-minutes.
  3. Put the stock in a pan and bring up to a simmer.
  4. Then add the rice and stir around so the grains are coated in the butter, then add enough stock to cover the rice by about an inch. Stir once, then cover with a cartouche and then a lid.
  5. Cook on a high heat for 4-minutes, then turn it down to the lowest possible heat and cook for a further 6-minutes.
  6. Turn the heat off and leave to steam for a further 10-minutes. Do not be tempted to open the lid!
  7. When you are nearly ready to eat, then remove the lid and stir through the chopped coriander as well as the resting juices from the lamb.
  8. Check the seasoning and adjust as necessary.

Prepare the yoghurt

  1. Place the yoghurt in a mixing bowl and season with sea salt, and then add the grated garlic, mint, lemon juice, and olive oil. Mix together well and leave to sit for 10-minutes.
  2. Taste for seasoning and adjust as necessary.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
  • Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
  • A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
@swaledalebutchers
@swaledalebutchers
•
Follow
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
1 day ago
View on Instagram |
1/8
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
@swaledalebutchers
@swaledalebutchers
•
Follow
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
1 week ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
1 week ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
2 weeks ago
View on Instagram |
4/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
4 weeks ago
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
4 weeks ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
1 month ago
View on Instagram |
8/8