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Greek Butterflied Lamb

What you need:

Butterflied Lamb Large

1 Rosemary Twig

Pink Rock Salt


Olive Oil

3 Sage Leaves

1 cup greek yoghurt

1/4 cup cream cheese

juice of 1/2 lemon

1/2 cup pomegranate seeds

Here we go:
Place lamb on a board and rub rosemary leaves, sage leaves, salt and pepper and 1 table spoon of olive oil. While lamb is resting on board, heat a skillet or frying pan to high with a drizzle of olive oil and a sprinkle of salt. Once pan or skillet is hot add the lamb fat side down for 2 mins. Then turn the lamb over for two minutes. Turn heat down to medium - high and add 1cm of water to pan or skillet. After 10 mins turn back to fat side and cook for further 10 mins. Take off heat and allow to rest for five mins as meat will continue to cook.
Meanwhile, mix greek yoghurt, cream cheese and lemon juice and whisk until blended through. Slice lamb onto a serving dish and dollop yoghurt mix and sprinkle pomegranate seeds on top. Serve with duck fat potatoes and salad.
Serves 4
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