Mad Butcher's Butcher Est. 1971

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Christmas Butterflied Leg of Lamb

INGREDIENTS

- 1 butterflied leg of Quality Mark lamb
- 1/4 cup honey
- 2 tablespoons prepared Dijon-style mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 3 cloves garlic
- minced
- 1 teaspoon coarse sea salt
Serves : 6
Cooking time: 40mins

METHOD

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Before cooking, remove the lamb from the marinade and grind over the salt.

Cooking in the Oven
Preheat oven to 190°C. Place the marinated leg cut side up, on a rack over a roasting tray. Fan-bake in the oven for 15 minutes. Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.

Cooking on the BBQ
Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.

Recipe from recipes.co.nz

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