Barbecued Butterflied Lamb 

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Marinading is the key for this full flavoured, tender lamb dish!

Ingredients:

1 kg leg lamb, boned and butterflied

6 cloves garlic, peeled and halved lengthwise

6 sprigs rosemary

2 tsp worcestershire sauce

1 white onion, peeled and finely chopped

1/4 cup white wine

1 lemon juice and grated rind

1 Tbsp olive oil

Directions:

Use the point of a knife to make slits in the fat side of the meat. Insert garlic and a small sprig of rosemary in each. Combine marinade ingredients in a large bowl. Add lamb. Cover and refrigerate for a few hours.

Remove the meat from the marinade. Cook in a covered barbecue for approximately 2 hours or until cooked through. Stand, covered for 10 minutes before carving. Boil leftover marinade for 5 minutes to serve with the meat. Serve with roasted Delaware potatoes and steamed green vegetables, if desired.

Variations:

Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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