Dinner ideas

Hayden Quinn’s Mediterranean butterflied lamb

As featured on the Easter with The Australian Women's Weekly TV special

Growing up, Hayden fondly remembers his dad loving to cook a butterflied leg of lamb on the barbie.

Hayden Quinn, next-gen TV cook, is heading back into the MasterChef Australia kitchen to compete with a stellar line-up of past contestants. This month he shares his guide to easy entertaining this Easter.


Mediterranean butterflied lamb


1.To make the marinade, place rosemary, anchovy, garlic and capers on a chopping board and run knife through all ingredients until finely chopped. Add to a small bowl and pour over olive oil, mix well to loosen the marinade. Place lamb in a large dish and pour over ⅔ of the marinade, save the remainder for serving. Marinade in fridge for 1 hour before cooking.
2.Remove lamb from fridge 20-30 minutes before you want to cook it. Preheat the barbecue to high. Cook lamb, turning frequently for 20 minutes or until cooked to your liking.
3.Transfer the lamb to a chopping board and allow to rest for 15 minutes loosely covered with foil.
4.Add the juice of one lemon to the remaining marinade and stir to combine.
5.Slice the lamb and serve drizzled with marinade mixture.

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