Geoff Scott’s Late Summer Butterflied Leg of Lamb

3:10 pm on 7 March 2014

With summer coming to an end I am always looking for any opportunity to fire up the bbq and keep the al fresco summer feeling going. A delicious sweet roast leg of lamb with a hint of lemon, oregano and garlic is a combination of classic Mediterranean flavours. Choosing a butterflied leg means you don’t have to wait quite so long for it to cook, and it is a whole lot easier to carve and serve. It also conveniently takes less space up in the fridge. This lamb can be cooked on your bbq or roasted in the oven. Serves 4

Ingredients

  • 1 butterflied boneless leg of lamb
  • 2 teaspoons flaky Marlborough sea salt
  • 2 teaspoons grated garlic
  • 1 lemon zest
  • 1 tablespoon fresh chopped oregano
  • 4 tablespoons olive oil

Method

Season the lamb on both sides with the salt, mix the garlic, zest and oregano with the oil and pour over the lamb.

Massage the marinade into both sides of the lamb then place in the fridge for a few hours or overnight. 

Pre-heat oven to 190°C.  Place the lamb on a rack over a roasting tray, cook for 20 – 25 minutes or till cooked to your liking.  Allow to rest in a warm place for 15 minutes before carving.

Serve with sweetcorn and this fresh tomato salsa

Geoff’s Tomato Salsa: mix together 1 large diced vine tomato, ½ cup cherry tomato quarters, a few leaves of fresh basil, a splash of balsamic, flaky sea salt, freshly ground pepper and olive oil.

From Jesse Mulligan, 1–4pm

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