Save Recipe
Butterflied Lamb Leg
This easy barbecue recipe also works well with venison, beef or chicken.
Prep Time
10 mins
plus marinating
Cook Time
15-20 mins
Serves
6-8
Nut Free
Gluten Free
BBQ
Kiwi
$$
Mediterranean
Special Occasions
Dinner
Potluck
Ingredients
LAMB
1.2 kg boneless butterflied lamb leg
1/2 tsp salt
freshly ground black pepper, to taste
parsley, to garnish
GREEK LEMON AND ROSEMARY MARINADE
1/2 cup lemon juice
1/4 cup extra-virgin olive oil
2 tsp finely chopped rosemary
2 tsp fresh oregano
2 cloves garlic, crushed
1 tsp salt
freshly ground black pepper, to taste
Method
STEP 1
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.
STEP 2
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.
STEP 3
Season to taste with salt and pepper and garnish with parsley to serve.
NOTE
You can replace fresh herbs with dried ones (half the amount)
