How to make butterflied leg of lamb with garlic, anchovies and moutarde violette; and pearl couscous with lemon, Parmesan and mint

This is a delicious summer meal that doesn’t take long to cook, although the lamb needs a few hours to marinate. Because the lamb is butterflied (deboned and flattened), it takes only about 20 minutes under the grill.

Butterflied leg of lamb with garlic, anchovies and moutarde violette

The first time I made this, I just threw a bunch of ingredients into the food processor, then slathered the mixture onto the lamb. When my guests asked for the recipe, I couldn’t give it to them because I didn’t know the quantities. It took a few attempts before I reproduced a dish that was as good as that first one.

I cook this under the grill (also known as a broiler). Have the butcher bone the leg of lamb and then butterfly it, which makes it evenly thick.

This means more of the surface area of the meat is flavoured by the marinade, and it cuts down on the cooking time. If possible, salt the meat at least a day in advance. (Moutarde violette is a French mustard flavoured with grape must.)

Ingredients

• 1 boneless and butterflied leg of lamb, about 1.7kg (3¾ lbs)

• 45 grams (3 tbsp) moutarde violette

• 8 large garlic cloves, roughly chopped

• 6 anchovy fillets

• The leaves of several thyme sprigs (depending on size)

• 45ml (3 tbsp) pomegranate molasses

• About 120ml (½ cup) olive oil

• 25ml (5 tbsp) fresh lemon juice

• About 30 grams (5½ tbsp) panko (Japanese breadcrumbs)

• Fine sea salt and freshly ground black pepper

1 Sprinkle fine salt lightly but evenly over the entire surface of the lamb, then roll it up, wrap it in cling film and refrigerate for at least four hours.

2 Put the moutarde violette, garlic, anchovy fillets, thyme leaves and pomegranate molasses in the bowl of a food processor and pulse it to chop the ingredients roughly. With the motor running, add the olive oil and lemon juice in a slow, steady stream through the food processor’s feed tube. Stir in the panko, adding enough to make a thick but spreadable paste.

3 Unroll the lamb and put it fat-side up on a rack that will fit into your roasting pan. Slather about a quarter of the paste over the meat, rubbing it in. Flip the meat over, then slather the other side more thickly with the paste, leaving about a quarter of it for later. Refrigerate for several hours, then remove from the fridge about 45 minutes before cooking. If any mixture falls off the lamb, scrape it up and add it to the reserved paste.

4 Preheat the oven grill to high. Sprinkle black pepper over the top of the lamb, then slide it into the oven so the meat is as close as possible to the heating element, without touching it. Cook for 10 minutes, or until lightly browned, then flip it over so the fatty side is on top. Use the back of a spoon to spread the remaining paste over the top of the lamb, then sprinkle with black pepper. Slide the pan back under the grill and continue to cook until the meat is lightly charred and done to your liking (56 degrees Celsius for medium rare). Remove from the oven and leave to rest for 10 minutes before slicing it against the grain.