Butterflied Lamb Leg
This easy barbecue recipe also works well with venison, beef or chicken.
Annabel Langbein A Free Range Life Endless Summer
- Prep time:
- 10 mins + marinating
- Cook time:
- 15-20 mins
- Serves:
- 6-8
- 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
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.
leave a comment
You must be logged in to add comments, click here to join.
7 comments