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Roasted, butterflied leg of lamb

Method

  • Spread out the lamb on a bench and trim off any excess fat. Then slash across the grain in the thickest parts, making cuts all over, and insert the garlic.
  • To make the marinade, whisk the oregano and vinegar with 1 tbsp oil, the mustard, chilli paste, soy and seasonings.
  • Then place the lamb in a large baking tray and pour the marinade over the top. Cover and refrigerate for at least 2 hours (up to 24 hours), turning every now and again.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Place the remaining oil in another baking tray and heat. Then lift the lamb out of the marinade and place in the other baking tray, skin side down. Cook over gas for 1-2 mins, turn the meat over and spoon any remaining marinade over the top. Then cook in the oven for about 35-45 mins (or to the desired degree), basting with the marinade every now and again and checking if ready by making a small cut.
  • Allow the lamb to rest in a warm spot for about 10 mins, before slicing against the grain and serving with a simple tomato salad.

Ingredients

  • 1 leg of lamb, butterflied
  • 1-2 garlic cloves, cut into slivers
  • 2 tbsp chopped fresh oregano
  • ¼ cup red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 heaped tspn chilli paste
  • a splash of soy sauce
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm