Greek Butterflied Lamb Leg
Because of its flattened structure, a butterflied lamb leg can be cooked more quickly than a complete leg when compared to roasting.
Marthinus StrydomThe Story
A lamb leg that has had the bone removed to make the meat flat and roughly consistent in thickness is known as a butterflied lamb leg. As a result, the lamb cooks more quickly than it would in a standard full roast leg and is more flavorful. We're going Greek today!
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Ingredients
Method
- Mix marinade ingredients in a large ziplock bag.
- Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
- Seal bag and marinate for 24 hours (3 hours minimum).
- Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).
- Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).
- Remove lamb from marinade and place on the grill, fat side down.
- Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature.
- Loosely cover with foil, and rest for 10 minutes before serving.
