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Butterflied Leg of Lamb

By on October 20, 2014 in BBQ Cooking, Dinner Time, Lamb recipes, Recipes with 0 Comments

Butterflied Leg of LambLamb is a very versatile meat, and you just can’t beat a lamb roast.  A butterflied leg of lamb is a nice twist on an old classic, this is a great piece of meat to cook on a barbecue.

In cooking terms, “butterfly” just means you cut the meat in half so it lies flat.  Cooking it flat, will mean it will cook more quickly.  You have two options, you can do it yourself.  All you need is a sharp knife and decent knife skills.

If you want it perfect, then visit your local butcher.   Most decent-sized supermarkets will have butterflied legs of lamb in their meat section.

The butterflied leg will make a complete meal.  You can try adding whole small potatoes and chunks of carrots to the pan with the lamb. Its a simple way to roast veggies along with the meat.

A dish like this can be served with a green salad or even more veggies.

Butterflied leg of lamb recipe

Ingredients

Leg of lamb, butterflied (ask your butcher to help)
1 glass of red wine
Add 1 garlic bulb, split into cloves and crushed
1 orange, sliced
5 sprigs of rosemary, bruised with the back of a knife
Pinch of chilli flakes
Add Pinch of freshly ground black pepper
Pinch of salt

Method

1. Lamb high iron content makes it one of the best meats for muscle repair. Place the lamb in a plastic bag along with the other ingredients. Massage the wine and spices into the meat through the bag, then leave it to the marinade in the fridge overnight.

Not only does the rosemary complement the earthy taste of lamb, but it will also help you digest all that barbecued protein, too.

2. Bring the lamb to room temperature, then barbecue for 30-40 minutes, turning it frequently. Leave it to rest for 10 minutes, then carve and wait for the plaudits.

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