Prep 10mins + marinating
Cook 15-20 mins
Serves 6-8
INGREDIENTS
•1.2kg boneless butterflied lamb leg
•½ tsp salt
•ground black pepper, to taste
•parsley leaves or sprigs, to garnish
GREEK LEMON AND ROSEMARY MARINADE
•½ cup lemon juice
•¼ cup extra virgin olive oil
•2 tsp chopped rosemary leaves or 1 tsp dried rosemary
•2 tsp oregano leaves or 1 tsp dried oregano
•2 cloves garlic, crushed
•1 tsp salt
•ground black pepper, to taste
METHOD
1 Combine the ingredients for Greek lemon and rosemary marinade in a clean plastic bag or bowl. Add the lamb and chill for at least 2 hours or up to 24 hours.
2 Preheat a barbecue hotplate and spray or brush the lamb with oil. Cook, turning once, until golden brown all over and medium rare inside (about 8-9 minutes each side). Transfer
to a carving board, cover with baking paper and a clean tea towel and allow to rest for about 10 minutes before carving across the grain. Season to taste with salt and pepper and garnish with parsley to serve.
TAKE IT FREE RANGE
SWAP IT OUT: This recipe also works really well with venison, beef or chicken.