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Mediterranean Butterflied Leg of Lamb

Mediterranean Butterflied Leg of Lamb

5
(4)
  • 6 Serves
  • 15 minutes
  • 20 minutes

Hayden Quinn’s family favorite. This dish is perfect for sharing on a sunny afternoon.

Recipe supplied by Meat & Livestock Australia (MLA).

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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
1/2 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
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

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 leg 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.

Top Tips

  • This recipe would be perfect for a Sunday lunch, leftovers could be used in a sandwich the next day!
  • Butterflied lamb leg can be found at most supermarkets, however you can also try deboning it yourself.

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