Marrinated Leg of Lamb Recipe
Ingredients
| 1 1/2-2 kg/3-4 lb leg of lamb, butterflied | ||
| black pepper | 1 | |
| Lemon herb marinade | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1/4 cup/60 mL/2 fl oz olive oil | ||
| 1/4 cup/60 mL/2 fl oz lemon juice | ||
| Dried marjoram | 1 Tablespoon, finely chopped | |
| 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme | ||
Directions
1. Lay lamb out Pat and season well with black pepper. Place In a shallow glass or ceramic dish.
2. To make marinade, place garlic, oil, lemon juice, marjoram and thyme in a small bowl and mix to combine. Pour marinade over lamb, cover and allow to marinate at room temperature for 3-4 hours, or overnight in the refrigerator.
3. Preheat barbecue to a medium heat. Remove lamb from marinade and reserve marinade. Cook lamb on lightly oiled barbecue grill, turning several times during cooking and basting with reserved marinade, for 15-25 minutes or until cooked to your liking.
2. To make marinade, place garlic, oil, lemon juice, marjoram and thyme in a small bowl and mix to combine. Pour marinade over lamb, cover and allow to marinate at room temperature for 3-4 hours, or overnight in the refrigerator.
3. Preheat barbecue to a medium heat. Remove lamb from marinade and reserve marinade. Cook lamb on lightly oiled barbecue grill, turning several times during cooking and basting with reserved marinade, for 15-25 minutes or until cooked to your liking.
Chef
