Seared Lamb with Blackberry Confit

Seared Lamb with Blackberry Confit

Serves 4
Cooks in
Preparation Time


800 g (1¾lb.) boneless butterfly lamb leg joint
2 tbsp olive oil
1 tbsp clear honey
2 cloves garlic, finely chopped
½ tsp ground allspice
½ tsp smoked paprika
½ tsp roughly crushed black peppercorns
Little salt

Blackberry Confit
1 tbsp olive oil
2 red onions, chopped
6 tbsp red wine
225g field fare frozen blackberries (defrosted)

Ingredients800 g (1¾lb.) boneless butterfly lamb leg joint2 tbsp olive oil1 tbsp clear honey2 cloves garlic, finely chopped½ tsp ground allspice½ tsp smoked paprika½ tsp roughly crushed black peppercornsLittle saltBlackberry Confit1 tbsp olive oil2 red onions, chopped6 tbsp red wine225g field fare frozen blackberries (defrosted)


Pierce the lamb several times with a small knife then put into a large plastic bag. Mix the oil, honey, garlic, allspice, paprika, peppercorns and a little salt in a small bowl then add to the lamb. Seal the bag then turn the bag several times to coat the lamb all over with the spice mix. Leave to marinade for 30 minutes or longer if you have time.

Preheat the oven to 220°C (425°F), Gas mark 7. Preheat a ridged frying pan with a metal handle on the hob. Take the lamb out of the bag, draining off the excess marinade and add to the hot frying pan, fry for 5 minutes turning once until browned on both sides. Transfer the pan with the lamb to the hot oven and roast for 20 minutes for medium or 25-30 minutes for well done. Take out of the oven and leave to rest for 10 minutes covered with foil.

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