Butterflied Leg Of Lamb Recipe at MyDish

Butterflied Leg Of Lamb

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Method

  • Butterfly the leg of lamb. This is a challenge for the amateur chef and takes a while to get to grips with. Look up methods on the internet if you are brave or get your butcher to do it for you. Make sure you use English lamb as it is much better than New Zealand Lamb however more expensive.

  • Lay the butterflied Lamb out skin side down. Melt the butter, add the oil, salt and pepper. Finely chop the garlic and rosemary and add to the butter mixture. For a change add the chilli flakes to taste/heat required. Mix to form a paste and rub all over the lamb making sure you push into all the folds. Roll the lamb up and leave to marinade for about an hour (the mixture will set).

  • This works really well on the bbq. Get a weber to medium heat and cook the lamb skin side down over the coals for about 20 minutes however watch for flare ups as the butter/oil melts. Turn over and brown on the otherside. Don't worry if it starts to blacken as the meat in side will be pink and tender.

  • A gas bbq works well as gives you an element of control over the heat however not quite the same flavour.

  • Depending on the size of the leg of lamb, cooking is usually around 40 minutes. Test with a meat thermometer if you are unsure.

  • This can be served as an alternative to a sunday roast or as a bbq dish.

    • Comments Add your comment

    • Try standing in red wine and teriyaki for an hour turning occasionaly before rubbing in the garlic and rosemary marinade

      by Keith on Sat Apr 25 2009   reply to this comment

    Ingredients

    • 1 Leg of Lamb
    • 25g Butter
    • 25ml Olive Oil
    • 10 Rosemary Sprigs
    • 1 tbsp Chilli Flakes (optional)
    • 4 Cloves Garlic
    • 1 tsp Malden Sea Salt
    • 2 tsp Freshly Ground Black Pepper

    By Views 1649  Added Wed Sep 3 2008


    This is Lamb with a difference. No bone, just pure meat and makes a change to Sunday lunch.