Butterflied Leg of Lamb

Mike Ratcliffe, Warwick Estate and Vilafonte’
  • 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

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.

Published on June 21, 2010
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