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
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories