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Butterflied Lamb Leg by Annabel Langbein


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Annabel Langbein’s Butterflied Lamb Leg

http://www.annabel-langbein.com/

 

Prep 10 mins + marinating

Cook 15-20 mins

Serves 6-8

 

½ tsp salt

ground black pepper, to taste

parsley leaves or sprigs, to garnish

 

Greek Lemon and Rosemary Marinade

½ cup lemon juice

¼ cup extra virgin olive oil

2 tsp chopped rosemary leaves or 1 tsp dried rosemary

2 tsp oregano leaves or 1 tsp dried oregano

2 cloves garlic, crushed

1 tsp salt

ground black pepper, to taste

 

Combine the ingredients for Greek Lemon and Rosemary Marinade in a clean plastic bag or bowl. Add the lamb and chill for at least 2 hours or up to 24 hours.

 

Preheat a barbecue hotplate and spray or brush the lamb with oil. Cook, turning once, until golden brown all over and medium rare inside (about 8-9 minutes each side). Transfer to a carving board, cover with baking paper and a clean teatowel and allow to rest for about 10 minutes before carving across the grain. Season to taste with salt and pepper and garnish with parsley to serve.

 

TAKE IT FREE RANGE

SWAP IT OUT: This recipe also works really well with venison, beef or chicken.

 

This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets


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