Butterflied leg of lamb

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Bring some flare to a BBQ

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Serves 4

24 Hours

Ingredients

Half a leg of lamb 1kg

Rosemary 20g

Thyme 20g

Lemon 1/2

Mustard 2tsp

Garlic 2 clove

Honey 2tsp

Olive Oil 2tbsp

Red Wine Vinegar 1tbsp + 100ml

Mint 40g

Sugar 40g

Method

1. Begin preparation the day before, as the lamb needs to marinade for 24 hours

2. Using a sharp knife, cut into the leg of lamb to the bone. The run the knife along the bone. Keeping the knife close to the bone, work your way around exposing it and eventually releasing it from the meat. Once the bone has been removed, make an incision into the thickest part of the meat, and then fold the meat open like a book. You should end of them a large flat piece of lamb, of equal thickness. (Watch a youtube video on how to do it).

3. To make the marinade, in a food processor combine the rosemary leaves, thyme leaves, juice of half a lemon, mustard, garlic, honey, olive oil and 1 tbsp of red wine vinegar. Gently blitz until combined.

4. In a baking tray lay the lamb and with a knife gently score the meat, which will allow the marinade to seep deep into the meat. Generously season both sides with salt and pepper.

5. Pour the marinade over the lamb and massage it in, making sure both sides are well covered, before covering it in cling film and putting in the fridge.

6. To make the mint sauce combine the the mint, sugar, 100ml of red wine vinegar and 50ml of water. Gently pulse until combined and the mint has broken down.

7. Take the lamb out a coupe of hours before you intend to cook it to allow it to come to room temperature.

8. BBQ - Cook the lamb for 5 minutes each side until it registers an internal temperature of 50 degrees celsius.

9. Oven - Pan fry the the lamb for 5 minutes on each side, then transfer to a baking tray. Cook in a preheated oven at 200 degrees celsius until the internal temperature if the lamb reaches 50 degrees celsius.

10. Transfer the lamb to a chopping board and cover in tin foil, allowing to rest for 15 minutes.

11. Slice the lamb perpendicular to the grain and serve with the mint sauce on the side.

12. East and enjoy!