Ask your butcher to bone the lamb for you but don’t wait until the day before Christmas.
Ingredients
| 3 kgs | Butterflied boneless leg of lamb (Main) |
Marinade
| 3 cups | Dry red wine |
| ½ cup | Olive oil |
| 1 large | Onion, sliced |
| 2 Tbsp | Thyme leaves |
| 6 stalks | Parsley |
| 2 | Bay leaves, crumbled |
| 3 | Garlic cloves, crushed |
Directions
- Place the lamb in a large casserole. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 1-2 days, turning regularly.
- Drain the lamb and pat dry. Reserve the marinade.
- Grill the lamb about 10cm away from the source of heat. Cook for 12-15 minutes per side for medium-rare depending on the thickness.
- Meanwhile, strain the marinade and boil, until thickened.
- Transfer the lamb to a platter. Cover and rest for 5-10 minutes before slicing. Serve with the thickened marinade.