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Summer Lamb

Roast Butterflied Lamb Leg

Sam Burke

  • Prep Time - 20 Min

  • Cook Time - 60 Min

  • Serves - 10

  1. For Marinade, combine all ingredients. Rub generously onto the lamb.  Marinated for 1-2 hours for flavours to infuse. 
  2. Line a gastronorm tray with greaseproof paper. Place rosemary, lemons, garlic, into the tray, drizzle with olive oil and lightly season. 
  3. Season lamb leg with salt and pepper and nestle on top of the cut lemons and garlic, unrolled with fat facing up.  
  4. Roast lamb uncovered at 160°C dry heat to an internal doneness of 56°C. 
  5. Transfer lamb to a large tray, cover loosely with foil to rest. Carve lamb, across the grain and serve with sides.

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