Mustard and maple butterflied lamb leg

Make your next dinner party simple with this simple butterflied lamb leg recipe.

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 45mins
Mustard and maple butterflied lamb leg


  • Serves 6
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  1. In a medium saucepan, place farro in 3 cups of water and season with salt. Bring to a boil, reduce heat to medium-low, cover and simmer gently for 40 to 45 minutes, or until tender and liquid evaporates, adding more water if necessary. Drain and set aside to cool.
  2. Meanwhile, in a small bowl combine oil, mustard and maple syrup. Season. Place marinade and lamb in a large snap lock bag or glass bowl, turn to coat and set aside for 10 minutes.
  3. Heat a chargrill pan or barbecue over medium-high heat. Cook lamb for 3 to 4 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12 to 15 minutes, turning a few times, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes. Thinly slice.
  4. Spray eggplant and zucchini lightly with olive oil, sprinkle with oregano and season. Heat a chargrill pan or barbecue over medium-high heat and cook vegetables, in batches, for 2 to 3 minutes each side, or until tender.
  5. Place farro, vegetables, rocket and lemon zest and juice in a large bowl, season and toss to coat. Top with lamb, dollop with creme fraiche and sprinkle with cinnamon to serve.