adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hayden Quinn's Mediterranean butterflied leg of lamb recipe
0 Likes
Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Grilled butterflied lamb with zesty salad and creamy dressing. Delicious and quick barbecue dish.
Ingredients:
  • 1.5kg boneless butterflied leg of lamb
  • 1 lemon, juiced
  • 3 sprigs rosemary, leaves finely chopped
  • 4 anchovy fillets, finely chopped
  • 6 garlic cloves, finely chopped
  • 40.00 ml baby capers, finely chopped
  • 125ml (1/2 cup) Extra Virgin Olive Oil
Instructions:
  • Prepare the marinade by combining rosemary, anchovies, garlic, and capers in a small bowl. Mix in olive oil until well combined. Place the lamb in a large bowl or on a baking tray, then pour two-thirds of the marinade over it, saving the remainder. Chill the lamb in the fridge for a minimum of 1 hour before cooking.
  • Let the lamb sit at room temperature for 20-30 minutes. Preheat a high-heat barbecue. Grill the lamb, turning occasionally, until done to your preference, about 15-20 minutes.
  • Let the lamb rest on a chopping board, covered with foil, for 15 minutes. Slice it afterward. Combine lemon juice with reserved marinade, then drizzle over the sliced lamb on serving plates.

Similar Recipes