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Butterflied Leg of Lamb

South African
Mike Ratcliffe, Warwick Estate and Vilafonte’
Number of Servings
Serves 10-12
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.
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