What are the main ingredients in THE KITCHEN’S LAMB LEG?

Salt & Pepper, Butter, Water, Paper Towel, Oil (cooking, olive or coconut)

What is the nutritional information of THE KITCHEN’S LAMB LEG?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare THE KITCHEN’S LAMB LEG?

MARINATE THE LAMB: Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours. START THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork. PRECIOUS PINE NUTS: Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving. GET SAUCEY: Season the yoghurt to taste. Combine the chermoula paste with 2 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined. LOAD UP: Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside. JUICY LAMB LEG: Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. TIME TO DINE!: Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!

What should be prepared from my kitchen to make THE KITCHEN’S LAMB LEG?

Salt & Pepper, Butter, Water, Paper Towel, Oil (cooking, olive or coconut)

THE KITCHEN’S LAMB LEG

Name: THE KITCHEN’S LAMB LEG
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt & Pepper; Butter; Water; Paper Towel; Oil (cooking, olive or coconut)

“I think we all need something special right now, and a feast of succulent lamb with golden, crispy edges, fluffy bulgur salad, and the sweet pop of pine nuts is just the thing.” – Karen Dudley

THE KITCHEN’S LAMB LEG

with Pesto Princess chermoula paste & toasted pine nuts

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Baby Tomatoes
Bulgur Wheat
Free-Range De-boned Lamb Leg
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Lamb Rub
Peas
Pesto Princess Chermoula Paste
Pine Nuts
Plain Yoghurt

From your kitchen:

Salt & Pepper
Butter
Water
Paper Towel
Oil (cooking, olive or coconut)

Serves 1

MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place the lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the yoghurt to taste. Combine the chermoula paste with 1 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large salad bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside for serving.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!

Free-Range De-boned Lamb Leg - 160g
NOMU Lamb Rub - 5ml
Garlic Clove - 1
Lemon - 1
Bulgur Wheat - 100ml
Pine Nuts - 7.5ml
Plain Yoghurt - 25ml
Pesto Princess Chermoula Paste - 10ml
Peas - 50g
Baby Spinach - 20g
Baby Tomatoes - 80g
Fresh Parsley - 5g

Download the Recipe

Serves 2

MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the yoghurt to taste. Combine the chermoula paste with 2 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!

Free-Range De-boned Lamb Leg - 320g
NOMU Lamb Rub - 10ml
Garlic Cloves - 2
Lemon - 1
Bulgur Wheat - 200ml
Pine Nuts - 15ml
Plain Yoghurt - 50ml
Pesto Princess Chermoula Paste - 20ml
Peas - 100g
Baby Spinach - 40g
Baby Tomatoes - 160g
Fresh Parsley - 10g

Download the Recipe

Serves 3

MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the yoghurt to taste. Combine the chermoula paste with 2 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!

Free-Range De-boned Lamb Leg - 320g
NOMU Lamb Rub - 10ml
Garlic Cloves - 2
Lemon - 1
Bulgur Wheat - 200ml
Pine Nuts - 15ml
Plain Yoghurt - 50ml
Pesto Princess Chermoula Paste - 20ml
Peas - 100g
Baby Spinach - 40g
Baby Tomatoes - 160g
Fresh Parsley - 10g

Download the Recipe

Serves 4

MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 600ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the yoghurt to taste. Combine the chermoula paste with 1 tbsp of olive oil. Set both sauces aside for serving. To make the gremolata, place the chopped parsley, the lemon zest, and the remaining garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large salad bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside for serving.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. You may need to do this step in batches. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!