Butterfly Lamb

This is a great lamb recipe that can be done on the braai or in the oven and is a really nice change from the usual garlic and herb flavored lamb. Do it for your next braai, you won’t regret it and serve it with the potato bake. This is enough for 4-6 people.
What you need

Ingrediants
1 1/2 kg deboned leg of lamb
3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper

The process

Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Oven
Place on a rack in an oven at 180 Celsius for 40 minutes.

Braai
Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.

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