Serves 6
Ingredients
2 kg leg of Lamb, boned and butterflied
4 Chopped Garlic cloves
1 de-seeded, chopped Red Chilli
2 tblspn dried Oregano (can use Rosemary)
100ml Olive Oil
2 tblspn runny Honey
Salt & freshly Ground Pepper
Preparation Method
- “Bone and Butterfly” the leg of LambTrim away areas solid fat.
- Cut away the bone by working the knife around it.
- Cut back the flesh, keeping the knife as close to the bone as possible.
- Pass the knife under the bone and remove it completely
- Open out the meat, cut away any excess fat, gristle and sinew (leave some fat for the cooking)
- Butterfly the Lamb (slice the thick sides in half – centre to the outside, leaving a “hinge” in order to open out and remain a single joint of meat.
- Continue until the meat is about twice the size of the original.
Place the lamb into a large serving dish
Mix together all of the ingredients and rub over the lamb, ensuring that the marinade gets into all the crevices. Leave for a minimum of 1hour – preferably 24 hours.
Heat the grill or barbecue to very hot and cook for about 30-40 minutes turning regularly.
Use the marinade to baste the meat during cooking
Serve, sliced on a wooden board
Ormside Kitchen 