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Marinated butterflied lamb
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Succulent marinated butterflied lamb with flavorful chimichurri.
Ingredients:
  • 1kg easy carve lamb shoulder roast (see tip)
  • 125.00 gm dry white wine
  • 56.88 gm brand olive oil
  • 2 garlic cloves, finely chopped
  • 62.50 ml chopped rosemary
  • 40.00 ml chopped mint
  • 20.00 ml drained canned green peppercorns, chopped
  • 250.00 ml flat-leaf parsley
  • 250.00 ml coriander
  • 62.50 ml oregano
  • 1 bay leaf, finely chopped
  • 20.00 ml chopped rosemary
  • 75.08 gm olive oil
  • 40.00 ml red wine vinegar
  • 5.00 gm smoked paprika
  • Pinch of dried chilli flakes
Instructions:
  • Gently unwrap and unfold the lamb. Place it in a spacious glass or ceramic dish. Mix wine, oil, garlic, rosemary, mint, and peppercorns in a small bowl. Pour the mixture over the lamb and ensure it's fully coated. Cover and refrigerate for 4 hours or overnight for marinating.
  • Preheat your barbecue grill on high. Grill the lamb for 5 minutes on each side. Lower the heat to medium-low, cover, and continue cooking for 10 minutes for medium doneness or until cooked to your preference. Place the lamb on a platter, cover with foil, and let it rest for 15 minutes before slicing thickly.
  • For the Chimichurri sauce, simply mix together 1 cup chopped flat-leaf parsley, 1 cup chopped coriander, 1/4 cup chopped oregano, 1 finely chopped bay leaf, 1 tablespoon chopped rosemary, 1/3 cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons smoked paprika, and a pinch of dried chili flakes in a bowl. Season to taste. This recipe yields 1 1/2 cups of flavorful Chimichurri sauce.

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