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Tom Aikens’ Butterflied Leg of Lamb in Red Wine

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We were all very excited at Gozney HQ when we heard Tom Aikins was coming to visit us- and even more excited when he used our Black Edition oven to produce this insanely flavourful lamb recipe!


Season the butterflied lamb all over with Maldon salt. Combine the marinade ingredients and marinade the lamb for 24 hours, turning it halfway through the time.


Once it’s been marinated, remove the lamb from the marinade and air dry in the fridge on a cooling rack, uncovered for a further 24 hours, reserving the marinade for the stock.


Have the wood fired oven at around 450°C with a small flame presence and pop the bones and lamb trimmings into a tray with the olive oil and roast for 15-20 minutes or until starting to caramelise.


Add the garlic, celery and carrots and cook for a further 10-15 minutes. Add the onions, bay and thyme and roast for a final 20-25 minutes.


Transfer the contents of the tray to a tall stock pan along with the tomatoes and reserved red wine and reduce the wine by half. Top up with cold water and the stock cube, bring to the boil before reducing the heat to a steady simmer for 45-60 minutes. Pass through a fine sieve and set aside.


Rub both sides of the lamb with a little olive oil and season well. Place the lamb skin side down on a double sheet of foil before carefully placing in the centre of the oven, directly on the floor.


Cook for 7-8 minutes before turning the lamb over and cooking for a further 5-6 minutes. Allow to rest for 15 minutes before carving and serving with the reduced sauce.

Oven Temp.
  • 1 x 2kg Leg of lamb (butterflied with bones and trimmings reserved and chopped)
  • 15g Maldon sea salt
For the marinade;
  • 1 Bottle of red wine
  • 1 Bulb garlic, crushed
  • A few sprigs of rosemary and thyme
  • 4 Bay Leaves, cut up
  • 1/2 Tsp Freshly crushed black peppercorns
For the Stock;
  • 150ml Olive oil
  • 4 Carrots, peeled and cut into 2cm pieces
  • 1 Bulb garlic, split in half
  • 2 Onions, peels and cut into 2cm pieces
  • 3 Sticks celery, cut into 2cm pieces
  • 4 Bay leaves
  • 15g Thyme
  • 4 Tomatoes, cut into 2cm pieces
  • 1 Stock cube
  • Water to cover
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