Roast Butterfly Leg of Lamb

I love roast lamb. This recipe, because the lamb is butterflied, is quick and easy to prepare and can be on the table in all its glory in under an hour. I highly recommend letting the flavours develop by having the lamb sit in its marinade for as long as possible. Overnight is ideal; an hour or so is OK.

This recipe works well on the BBQ, too. To cook on the BBQ, brush the grates with oil and preheat the BBQ until very hot. Place the lamb on the grill, fat side down. The cooking time will depend on the size and thickness of your meat. I find recipes often say 15 minutes on one side and then 8 minutes on the other, but I always find my legs need longer. You are going for an internal temperature of the thickest part of the meat of 57-60C.

Marinade ingredients

Lamb with marinade

Lamb on rack ready for the oven

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Roast Butterfly Leg of Lamb

Yield: 6-8

Author: Lee Newcombe

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A delicious butterfly leg of lamb featuring Greek-inspired flavours of rosemary, oregano and lemon.

Ingredients

• 2 tbsp sea salt
• 6 cloves garlic, sliced
• 6 sprigs rosemary, leaves finely chopped
• 3 tbsp dried oregano
• zest and juice of 1 lemon
• ⅓ cup extra virgin olive oil
• ⅓ cup red wine vinegar
• 1 leg of lamb, butterflied
• lemon to serve

Instructions

1. Preheat oven to 200C.
2. Make the marinade by mixing together the garlic, lemon rind, oregano, rosemary, olive oil, lemon juice, and salt. Rub the marinade over the inside of the lamb, and then place the rest of the marinade and lamb in a large zip-lock bag. Squish together so the marinade is all the nicks and crannies of the lamb, and place in the fridge for as long as possible. An hour before you are ready to cook it, bring it out of the fridge so the lamb comes up to room temperature.
3. Place lamb on a wire rack in a baking dish and put in the oven.
4. Roast for 45 min or until cooked to your liking. Remove from the oven, cover with foil and let rest.
5. Slice the lamb and pour over some of the baking juices over the sliced lamb. Serve with lemon.

Please note: The nutritional information is included as a guide only.