Prep time: 10 mins | Cook: 30 mins + resting time | Serves 6 | Good source of iron
Great for times of the year such as Christmas and Easter when you’re going to have a throng around the dining table, and “leftovers” are brilliant – for example, cold lamb sandwiches for lunch.
Having your lamb already butterflied makes it quick and easy for a recipe such as this. We’ve tried this marinade on other cuts of lamb such as lamb rumps, lamb shoulder chops and lamb french rack, and it works well, tasting equally delicious. With smaller cuts you will need to adjust your cooking time in the oven or BBQ.
- 1 butterflied lamb leg
- 1/4 cup honey
- 2 tbspn prepared Dijon-style mustard
- 2 tbspn chopped fresh rosemary
- 1 tsp freshly ground black pepper
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp coarse sea salt
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb leg. Cover and marinate in the refrigerator overnight. Before cooking, remove the lamb leg from the marinade and grind over the salt.
Cooking in the oven
Preheat oven to 190°C. Place the marinated lamb 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 it for another 15-20 minutes or until it’s cooked to how you like it. 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 leg 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.
Source: Beef + Lamb New Zealand, reproduced with permission.