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Butterflied Leg of Lamb |
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| Category: | Entrées |
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| Source: | Mike Ratcliffe, Warwick Estate and Vilafonte’ |
| Number of Servings: | Serves 10-12 |
| Ingredients: | 1 leg of lamb, deboned & butterflied (A 6 pound leg of lamb will yield 4-5 pounds trimmed meat) For the marinade: 1 cup olive oil 1/3 cup lemon juice 1 tablespoon of dried rosemary, crushed 1 teaspoon of oregano 1/4 cup dry Sherry 2 cloves garlic, skins removed Salt and pepper to taste |
| Directions: | Mix all ingredients together and marinade for up to 24 hours. Take out of fridge at least 2 hours before cooking. Once at room temperature cook on braai for 45 minutes for rare, or 50-60 minutes for medium. Once cooked, rest for at least 15 minutes before slicing. |
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