Butterflied leg of lamb
A classic dish with the lamb benefiting from a rosemary marinade. A glass of Australian Shiraz or New Zealand Syrah will bring out the best of this timeless favourite.
- Butterflied Leg of Lamb
- Ground pepper
- 3 gloves crushed garlic
- Handful of rosemary leaves
- 1/4 Cup Olive Oil
- Take a butterflied leg of lamb, place in a large dish, add plenty of freshly ground black pepper, 3 cloves of crushed garlic, a hand full of fresh rosemary leaf (strip the leaves off the steams, the stems make great skewers for sea-food on a BBQ) and about quarter of a cup of olive oil.
- Rub the pepper, rosemary, garlic and oil mix into the meat on both sides then cover and refrigerate for at least 2 hours.
- Take the meat from the fridge and let it come back to room temperature
- Place the meat of a very hot BBQ plate for 1 minute each side to seal and caramelise the meat, then turn down the heat to medium and cook covered, turning every 15 minutes until the internal meat temperature has reached 70ºC which is medium rare. If you don’t have a meat thermometer, push the meat down with a spoon, it should have some resistance to the push, when you think its about done, cut through a piece and check the degree of cooking.
- Rest the meat covered with foil for at least 15 minutes before serving.
Serve with fresh vegetables, new potatoes and a glass of New Zealand Syrah.