BUTTERFLIED LEG OF LAMB
I got this recipe from my sister in law in South Africa. Thanks Marike! This is a winner and I will definitely make it again.
- 1 boned and butterflied leg of lamb
- Marinade herb mix for lamb:
- 15 ml salt
- 7.5 ml grounded black pepper
- 6 cloves of garlic, finely chopped
- 60 ml fresh thyme, chopped
- 60 ml fresh oregano, chopped
- 60 ml rosemary, chopped
- 60 ml coriander, chopped
- 5 ml cumin
- 5 ml chilli flakes
- zest of 2 lemons
- 30 ml fresh lemon juice
- 30 ml olive oil
- Herb mix:
- 1 handful mint leaves
- 1 handful fresh parsley
- 1 handful basil
- 1 finely chopped red chili
- 3 cloves of garlic, finely chopped
- zest of 1 lemon
- 45 ml olive oil
- 30 ml soy sauce
- salt and pepper to taste
Mix ingredients for marinade and rub over meat.
Refrigerate the marinated meat for a few hours or overnight in the fridge.
Remove the meat from the fridge at least an hour before cooking.
Place the lamb fat side down on the hot side of the barbeque or braai and sear for 4 minutes.
Flip the lamb over and sear on the other side.
Move the lamb to the cooler side of your barbecue, fat side down.
Close the lid and cook for 20 minutes.
While the meat is cooking prepare the herb mixture by mixing all the ingredients together.
Spread the mixture on the serving plate.
Rest the cooked meat for 10 minutes on a warm platter, loosely cover the meat with foil.
Slice into thin pieces and place on the serving plate with the herb mixture.
Recipe posted by and photo: Louise Venter