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Butterflied Lamb With Roasted Beets and Carrots

Try this recipe for Butterflied Lamb With Roasted Beets and Carrots from Skye Gyngell's cookbook 'Spring'

Butterflied Lamb With Roasted Beets and Carrots

We often have grilled lamb on the menu at Spring—in one guise or another. Sometimes we rub the surface with spices to give it a lovely Middle Eastern feel, which works so well with the flavor created from the flames on the grill. Here the lamb is just really well seasoned on the outside, allowing the sweet, earthy flavors of young carrots and beets to shine through.

Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.


  • 4 1/2 Pounds leg of spring lamb, boned and butterflied (ask your butcher to do this)
  • 4 garlic cloves, smashed but not peeled
  • 6 thyme sprigs
  • 7 Tablespoons olive oil
  • Juice of 1 lemon
  • 1 bunch of beets, scrubbed and halved lengthwise
  • 1 bunch of carrots, scrubbed and larger ones halved lengthwise
  • 5 to 6 ripe tomatoes
  • 3 rosemary sprigs, leaves only, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 3 1/2 Ounces pitted good quality black olives
  • 1 bunch mint, leaves only
  • 7 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar


Cut the lamb into 6 portions. Mix the garlic, thyme, 4 tablespoons olive oil, and the lemon juice together in a bowl large enough to hold the lamb. Add the lamb and turn to coat well. Cover and leave to marinate at least 2 hours, turning occasionally.

Meanwhile, prepare the vegetables and sauce. Preheat the oven to 400 degrees F. For the sauce, roughly chop the olives and mint, combine in a bowl, and add the olive oil, wine vinegar, and a good pinch of salt. Stir well and set aside.

Put the beets on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Cover the sheet tightly with foil and cook on the middle shelf of the oven 30 minutes. Add the carrots to the sheet, toss with the beets, and roast, uncovered, for 35 minutes or until both carrots and beets are tender when pierced with a sharp knife.

In the meantime, tear the tomatoes in half with your hands and put them in a bowl. Add the chopped rosemary and 1 tablespoon olive oil, season with salt and pepper, and toss to mix. Once the roasted vegetables are cooked, remove from the oven and add the tomatoes. Toss to combine; keep warm.

To cook the lamb, turn the grill to high. Remove the meat from the marinade, pat dry, and season well. Grill a few minutes, turning as necessary to brown well all over, then turn the heat to low and cook 6 minutes on each side. Remove and set aside in a warm place to rest 10 minutes.