Mediterranean butterflied leg of lamb

Mediterranean butterflied leg of lamb

Serves: 6 | Preparation Time: 15 mins | Cooking Time: 20 mins

Ingredients:

  • 1.5kg boneless / butterflied lamb leg
  • 3 sprigs rosemary, leaves only, finely chopped
  • 4 anchovy fillets, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tbs baby capers, finely chopped
  • ½ cup olive oil
  • 1 lemon, juiced

Salad:

  • 1 large iceberg lettuce, cut into 8 wedges
  • 1/2 cup sour cream
  • 1/2 cup natural yoghurt
  • 1/2 tbs dijon mustard
  • 1 tbs Cobram Estate Extra Virgin Olive Oil
  • 1/2 tsp white sugar
  • 1 small clove garlic, crushed and finely chopped
  • Sea salt and pepper, to taste

 

Method:

  1. 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.
  2. Coat the lamb lef with 2/3 of the marinade, reserving the remainder for serving. Marinade in fridge for 1 hour before cooking.
  3. Preheat barbecue. Remove lamb from fridge 20-30mins before cooking. Cook lamb over high heat, turning frequently for 15-20 mins.
  4. 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!

Results may vary.