Garlic Herb Butterflied Leg of Lamb

Ingredients

Lamb

• 1 butterflied leg of lamb (1.8–2.2 kg)
• 3 tbsp BlixSam Santorini Marinade
• 2 tbsp olive oil
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Method

1. Pat the butterflied leg of lamb dry with paper towel.
2. In a bowl, combine the Santorini Marinade, olive oil, Smoke Craft, Garlic Melt, rosemary, parsley, garlic, lemon juice, salt and black pepper.
3. Rub the marinade generously over both sides of the lamb.
4. Cover and refrigerate for 2–4 hours, or overnight for the best flavour.
5. Remove the lamb from the fridge 30 minutes before cooking.
6. Preheat a braai or oven to 180°C.
7. Braai over medium coals or roast in the oven for 45–60 minutes, turning once halfway through, until cooked to your preferred doneness.
8. For medium, cook until the internal temperature reaches 60–63°C.
9. Remove from the heat, cover loosely with foil and rest for 10–15 minutes.
10. Slice against the grain and serve with the resting juices spooned over the meat.

BlixSam Tip

• Greek roasted potatoes
• Grilled Mediterranean vegetables
• Greek salad
• Garlic bread
• BlixSam Santorini Marinade drizzled over the potatoes