Butterflied Lamb with Rosemary and Garlic
This marinated butterflied leg of lamb with garlic and rosemary is full of flavour.
Servings: 6 people
Ingredients
- 1 leg of lamb, butterlifed, approx 1.5 kg
- 4 sprigs rosemary, leaves removed from stems
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp raw sugar
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Put all the marinade ingredients in a mixing bowl and blend with a hand-held blender.
- Massage the marinade into the lamb and let it sit in a ceramic dish for several hours or overnight.
- Remove the lamb from the fridge 1 hour before cooking to allow it to come to room temperature.
- Preheat the BBQ grill. When hot, place the lamb flesh side to sear for a couple of minutes. Then turn over, skin side down. Turn the heat down, and cook the lamb for 15-20 minutes. The lamb is ready to turn over when it no longer sticks to the grill.
- Turn the lamb over, flesh side down, and cook for 15-20 minutes. When cooked to medium rare, the lamb will be a lovely pale pink inside.
- Set aside for 10 minutes. When ready to serve, thinly slice, arrange on a platter and pour lamb juices over the top.
Notes
The lamb can be marinated and stored in the fridge up to 24 hours before cooking.
Cooked lamb can be stored in a sealed container in the fridge for up to 3 days. It is suitable to freeze.