butterflied lamb in lemon marinade
Basic ingredients for butterflied lamb in lemon marinade
- Marinade Fresh rosemary (Pull off the stems)
- Fresh thyme 1 whole clove garlic bulb (chopped or crushed)
- Sea salt Freshly cracked Pepper
- 250ml Olive oil
- 125ml Red wine vinegar Zest
- 1 lemon Butterflied Leg
- 2kg lamb
- Herb Wand: Extra Thyme, Rosemary, and Rosemary for the herb wad. To use the herb wand as a basting brush, tie the herbs together with a wooden spoon.
How to make butterflied lamb in lemon marinade
- Mix all ingredients in a large bowl. Season and mix well. The best way to make this recipe is to marinate the lamb for at least a few hours.
- Reserve 1/4 cup for the basting. The lamb should be taken out of the refrigerator about an hour before it is ready to grill. Remove the lamb leg from the marinade. To create that crust, grill the lamb on direct heat.
- Flip it over if it begins to burn. When both sides are evenly colored, transfer the joint to the indirect side of the grill. Throughout the cooking process, baste the leg of lamb. Be careful with the marinade’s oils. The excess marinade can cause flare-ups.
- While the lamb is on indirect heat, bake the bread. To allow the internal temperature of the joint to rise, cover it with a lid. For larger cuts, it will take a little longer. You should move the lamb from direct heat into indirect heat until the internal temperature is right.
- I prefer to cook my lamb to medium. I also like to add salt to the lamb while it cooks.
We don’t recommend lamb being cooked as rare as beef so the recommended temperatures are:-
- Medium 55degC
- Medium Well60degC
- Well Done65degC
Lamb will continue to rise in temperature while it rests so turn off the heat approximately 5-7 degrees below the desired internal temperature.