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Butterflied lamb leg with tomato and fetta salad
Butterflied lamb leg with tomato and fetta salad
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Impress guests with succulent BBQ lamb paired with a bright tomato and feta salad.
Ingredients:
  • 2kg Lamb Whole Leg Roast
  • 40.00 ml chopped oregano leaves
  • 2 Roma tomatoes, sliced
  • 350g mixed medley tomatoes
  • 41.20 gm Italian Dressing
  • 20.00 ml oregano leaves
Instructions:
  • Lay the lamb flat on a clean work surface. Use a sharp knife to butterfly the lamb by cutting down the center, removing the bone and shank, then halving the thick pieces of meat.
  • Coat the lamb with a mixture of oil, garlic, and chopped oregano, ensuring it is fully covered. Season generously.
  • Preheat a covered barbecue over medium-high heat or preheat your oven to 180C. Grill the lamb for 5 mins on each side until done to your preference. Rest the lamb on a plate for 10 mins before slicing thickly and serving.
  • Prepare the tomatoes by slicing large ones and halving small ones. Toss the tomatoes with dressing in a large bowl. Transfer the tomato mixture to a platter and top with feta cheese and fresh oregano leaves. Serve alongside the lamb.

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