Butterfly lamb

barbecue butterfly lamb

This is a great lamb recipe that can be done on the braai or in the oven and is a really nice change from the usual garlic and herb flavored lamb. Do it for your next braai, you won’t regret it and serve it with the potato bake. This is enough for 4-6 people.
What you need

1 1/2 kg deboned leg of lamb

3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper

The process

Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Place on a rack in an oven at 180 Celsius for 40 minutes.

Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.

source: www.cookbook.co.za

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6 Responses to “Butterfly lamb”

  1. Anthony
    17 May 2010 at 12:39 #

    Top quality 10/10

  2. Abigale Harold
    7 November 2011 at 17:41 #

    This recipe is stunning…

  3. Kevin
    8 November 2011 at 15:57 #

    sounds great, just scared to know what the leg will cost.
    lamb has become ridiculously expensive

    • 21 August 2014 at 22:19 #

      As Charlie Sheen says, this article is “W!NIINGN”

  4. Thithi Pooe
    12 November 2013 at 17:18 #

    Please give me the Full Lamb Speed Braai Ingredients for Marinating.


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