Butterflied Lamb Leg

This easy barbecue recipe also works well with venison, beef or chicken.

Annabel Langbein A Free Range Life Endless Summer

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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 
https://www.annabel-langbein.com/recipes/butterflied-lamb-leg/3101/

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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.