Recipe
Mediterranean Butterflied Leg of Lamb
Hayden Quinn's family favorite. This dish is perfect for sharing on a sunny afternoon.
- Serves 6
- Prep Time 15 mins
- Cooking Time 20mins
Ingredients
- Serves 6
Method
- Prepare the marinade by placing rosemary, anchovy, garlic and capers on a chopping board and run knife through all ingredients until finely chopped. Add to a small bowl, add olive oil and mix well.
- Coat the lamb lef with 2/3 of the marinade, reserving the remainder for serving. Marinade in fridge for 1 hour before cooking.
- Preheat barbecue. Remove lamb from fridge 20-30mins before cooking. Cook lamb over high heat, turning frequently for 15-20 mins.
- Remove from heat and allow to rest for 15min loosely covered with foil. Slice the Lamb, add lemon juice to the remaining marinade, and drizzle over sliced lamb and serve.
Tips
- This recipe would be perfect for a sunday lunch, leftovers could be used into a sandwich the next day!
- Butterflied lamb leg can be found at most supermarkets, however if you want to try deboning yourself, check out our article on 'The east way to debone a leg of lamb'.