Quick & Easy

Butterflied lamb with lemon and herbs

BUTTERFLIED LAMB with Lemon and Herbs



1.To make the lemon marinade; combine all ingredients except the lamb in a large shallow dish.
2.Add lamb to marinade; rub all over lamb, season to taste. Cover; refrigerate at least 3 hours or overnight, turning occasionally.
3.Preheat a barbecue to medium heat.
4.Remove lemon and garlic from lamb; reserve. Place lamb, fat-side down, on barbecue. Cover with foil or a large upturned metal baking dish (or if using a covered barbecue, close the lid); cook 15 minutes or until browned underneath.
5.Turn lamb; cook, covered, a further 20 minutes for medium, or until cooked as desired. A few minutes before lamb is cooked, add reserved lemon and garlic to barbecue; cook until browned on both sides. Transfer lamb, lemon and garlic to a warm platter; cover, rest 15 minutes before slicing lamb.
6.Serve lamb with lemon and garlic, and some extra fresh mint leaves, if you like.

Rigani is a dried Greek oregano, often sold in dried bunches, which the leaves crumble off easily. It is available from delicatessens or greengrocers. If it’s hard to find, use dried oregano leaves instead. You can also roast the lamb in a 220ºC/425ºF oven for 35 minutes.


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