Lamb · 30 minutes, plus 3 hours marinating · Serves 6
Butterfly leg of lamb with lemon, garlic and oregano
Made with Butterfly leg from Our Range.
Ingredients
- 1 butterfly leg of lamb
- ½ cup olive oil
- ⅓ cup lemon juice and 1 tbsp finely grated lemon zest (about 2 lemons)
- 3 large garlic cloves, crushed
- 1 tbsp dried oregano
- 2 tsp salt and 1 tsp cracked black pepper
Method
- Mix the oil, lemon juice, zest, garlic, oregano, salt and pepper. Coat the lamb, cover and refrigerate for at least 3 hours, or overnight.
- Take the lamb out of the fridge 30 minutes before cooking.
- Heat the barbecue to hot with the lid closed. Cook the lamb fat side down for 12 minutes, then turn and cook for about 8 minutes.
- Check the thickest part: take it off at 57°C for medium rare or 63°C for medium. It rises about 5°C while resting.
- Cover loosely with foil and rest for 10 minutes. Slice across the grain.