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Why butterfly the lamb? Well the answer is, this is definitely one of the easiest ways to entertain a crowd, all the work is done the day before, then simple roast or BBQ the lamb, slice and serve. The flavour of the meat after it has been marinated overnight is great and above all else this is really easy. Of course Irish lamb is best, but we can’t all be perfect.
1 butterfly leg lamb
Approximate weight de-boned should be around 3-4lbs
Wicklow herb marinade
3 springs of Rosemary, chopped
8-10 springs thyme, chopped
4-5 cloves crushed garlic
Good handful of mint
3 tablespoons olive oil
2oz chopped mint
2 tablespoons white wine vinegar
1 dessertspoon castor sugar
4 Tablespoons boiling water from kettle
Moroccan style marinade
Juice and rind of 2 lemons
4 tablespoons olive oil
4 cloves garlic crushed with little salt
2 red chilli, finely diced
1 bunch coriander, stalk removed and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoons ground cinnamon or 2 quills
Simply mix together the following
4.5oz Greek style yoghurt
1 cucumber grated, pinch of salt added and then placed in a colander to drain for ½ hour
1 cloves garlic
Salt & pepper
1oz bunch mint chopped
When I get my butterfly leg of lamb, I generally cut it into 2 equal pieces, trim off any excess skin or fat, and then make a few incisions into the flesh with the point of a sharp knife and depending on my mood, place in either of the 2 marinades, I have given you. Cover with cling film and transfer to the fridge overnight.
Next day – cook your lamb on the BBQ or in the oven at 400ºF for first 15 minutes, then reduce temperature to 350ºF and cook for further 20-30 minutes if you like your lamb pink or for a further 10 minutes if you like it well done.