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Butterflied Lamb Leg
1.2kg boneless butterflied lamb leg ½ tsp salt ground black pepper, to taste parsley leaves or sprigs, to garnish Greek Lemon and Rosemary Marinade ½ cup lemon juice ¼ cup extra virgin olive oil 2 tsp chopped rosemary leaves or 1 tsp dried rosemary 2 tsp oregano leaves or 1 tsp dried oregano 2 cloves garlic, crushed 1 tsp salt ground black pepper, to taste
© Annabel Langbein Media
Greek Lemon and Rosemary Marinade
Combine the ingredients for Greek Lemon and Rosemary Marinade in a clean plastic bag or bowl. Add the lamb and chill for at least 2 hours or up to 24 hours.
Preheat a barbecue hotplate and spray or brush the lamb with oil. Cook, turning once, until golden brown all over and medium rare inside (about 8-9 minutes each side). Transfer to a carving board, cover with baking paper and a clean teatowel and allow to rest for about 10 minutes before carving across the grain. Season to taste with salt and pepper and garnish with parsley to serve.
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