{"id":35117,"date":"2016-02-22T21:50:28","date_gmt":"2016-02-22T20:50:28","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=35117"},"modified":"2017-10-22T01:07:22","modified_gmt":"2017-10-22T00:07:22","slug":"mary-berry-butterflied-leg-of-lamb-with-preserved-lemons-recipe-on-mary-berrys-foolproof-cooking","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/35117\/mary-berry-butterflied-leg-of-lamb-with-preserved-lemons-recipe-on-mary-berrys-foolproof-cooking\/","title":{"rendered":"Mary Berry butterflied leg of lamb with preserved lemons recipe on Mary Berry’s Foolproof Cooking"},"content":{"rendered":"

Mary Berry served up a tasty butterflied leg of lamb with preserved lemons on Mary Berry’s Foolproof Cooking.<\/p>\n

Mary says: “This dish is great for feeding a crowd. It is super simple to make and full of flavour. You can buy a butterflied joint from your butcher. A \u2018butterflied\u2019 joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve.”<\/p>\n

The ingredients are: 2.5kg leg of lamb, butterflied and the skin scored.<\/p>\n

For the marinade: 4 tbsp chopped fresh thyme leaves, 2 preserved lemons, chopped, pips discarded, 1 tbsp drained capers, chopped, 4 garlic cloves, crushed, 4 tbsp olive oil, 1 tbsp runny honey.<\/p>\n

For the lemon dressing: 2 tbsp chopped fresh thyme leaves, 1 garlic clove, crushed, 2 preserved lemons, finely chopped, pips discarded, 6 tbsp olive oil, 4 heaped tbsp chopped fresh parsley, 1 tbsp runny honey and salt and freshly ground black pepper.<\/p>\n