Butterflied Lamb Leg with Rosemary & Garlic

It’s time to fire up the BBQ and enjoy this delicious butterflied lamb leg recipe with rosemary and garlic.

 Serves 6

Preparation: 30min

Cook: 1 hour

  • 1 teaspoon fresh parsley
  • 2 teaspoon fresh rosemary
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1.5-2kg butterflied lamb leg
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method

  1. Combine parsley, rosemary, garlic, oil, wine.
    Add the lamb, and coat all over. Marinate for 15 minutes in the fridge. While this is marinating, preheat oven to 180∞C or heat the BBQ.
  2. Remove lamb from the marinade and place in a shallow roasting pan. Sprinkle with salt and pepper. Roast uncovered for 50 minutes or until an instant read meat thermometer registers 60 ∞C for medium rare, or 65 ∞C for medium.
  3. Baste with remaining marinade several times
    during roasting.
  4. Remove from oven, cover with foil, and let stand for 15 minutes.
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