Herby Butterflied Organic Leg of Lamb
Recipe & Images by Shelley @dishydishesx on Instagram
Lamb is a brilliant meat for taking on fresh, vibrant marinades, and they don’t need to be complicated. A simple combination of herbs, garlic, and lemon is often all that’s needed to bring out the natural flavour of quality lamb.
For this recipe, Shelley used an organic boneless leg of lamb from The Organic Butchery, expertly butchered with the bone removed from the centre. While this cut can easily be stuffed, Shelley chose to butterfly the lamb instead, allowing the marinade to penetrate beautifully while helping it cook perfectly over the BBQ.
Ideal for summer dining and outdoor entertaining, this recipe pairs smoky charred lamb with fresh Mediterranean flavours.
Serves 4
Ingredients
Marinade
- Small bunch fresh mint, coriander & parsley, finely chopped
- Juice of 1/2 lemon
- Zest of 1 whole lemon
- 3 cloves garlic, minced
- Drizzle of extra virgin olive oil
- Black pepper
- Salt (added just before cooking)
Method
Butterfly the boneless leg of lamb so the meat opens out evenly.
Mix together the chopped herbs, lemon juice, lemon zest, garlic, olive oil, and black pepper. Rub the marinade all over the lamb and leave to marinate for a minimum of 2 hours — overnight if possible for maximum flavour.
When ready to cook, shake off the excess marinade and sear the lamb on the BBQ to create a beautiful char on the outside.
Transfer to the oven to finish cooking. For medium lamb, this should take approximately 20–25 minutes depending on thickness.
Cover loosely with foil and allow the lamb to rest for 10 minutes before carving into slices.
Shelley served the lamb with homemade tzatziki, roasted Cyprus potatoes, and a fresh Greek salad — best enjoyed al fresco in the sunshine.
