Butterflied leg of lamb with rosemary

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  3. Butterflied Leg of Lamb with Rosemary The lamb needs to marinate for a least eight hours, so start the recipe ahead of time. This menu is nice with light red wine, like Beaujolais
  4. utes on each side for medium-rare
  5. g, roll and tie with butchers string. Step 3. Combine all ingredients in a vacuum bag or silicone sous vide pouch

Once butterflied, the lamb was spread liberally with a paste of mustard, garlic, olive oil, white wine, rosemary, and lemon juice, then rested overnight. The next day, all that was needed was 20 minutes over a direct high heat on the grill, and it was a beautiful medium rare and ready to eat after a quick rest Using tip of a paring knife, make 1/2-inch-deep slits all over lamb. Insert garlic slices into slits in lamb. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms Insert garlic slices into slits in lamb. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms. Place lamb in a large shallow container and spread half of mustard mixture over top

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This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds Butterflied herb roasted leg of lamb. The rich, succulent flavor of lamb is enhanced with a herb rub of rosemary, mint and garlic then roasted in a hot oven

Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse.. Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight. When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees Hands-on time 35 min, oven time 2 hours, plus 24 hours marinating Paired with rosemary salt and a sweet tomato salad, this butterflied leg of lamb will become a go-to roast lunch in spring and summer. Note that the lamb needs to be marinated for 24 hours before cooking 3 Season the lamb generously with rosemary salt (about 2 tablespoons), working it into all the crevasses. Set the lamb aside at room temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days. 4 Pat lamb dry if needed; rub lightly with olive oil to coat

Rosemary and garlic lamb recipe | Coles

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2 1/2 to 3 pounds boneless leg of lamb, trimmed and butterflied. Extra virgin olive oil. 2 lemons. Preparation. In a food processor, grind the salt and 1/4 cup rosemary leaves together until the mixture is the texture of coarse sand. The rosemary salt can be used immediately, or dried for later use. To dry, spread the salt mixture on a large. Open the leg of lamb out flat and trim away any excess fat. Use the tip of a sharp knife to stab grooves into the meat all over. Cut into 6 even pieces, or leave whole, depending on your mood. Strip the leaves from the rosemary stalks and bruise them with a pestle or the flat blade of your knife

Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper. 0. PUBLISHED MARCH/APRIL 2013. SERVES 8 to 10. WHY THIS RECIPE WORKS. Swapping in a butterflied leg of lamb for the usual bone-in or boned, rolled, and tied leg options provided us with a number of benefits: thorough seasoning, a great ratio of crust to meat, and faster. To prepare the lamb, place it in a glass or porcelain dish or enameled baking pan large enough for it to lie flat. Stir together the wine, oil, shallots, rosemary, garlic, salt and pepper. Pour over the lamb and marinate for at least 2 hours, or all day if you wish, turning occasionally. Prepare grill and position rack 4-6 inches from flame A butterflied leg of lamb has the bone removed. This not only makes it easier to carve, it gives you a lot more surface are, so even a simple rub of rosemary, sea salt, and olive oil will flavor every piece of lamb. It's a versatile cut, one that can be roasted any number of ways, but that can also be grilled with a bit of care

Step 1. In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally Butterflied leg of lamb is lamb Leg without bone and has a uniform thickness throughout, so it absorbs all the taste that you have to offer inside it. Lamb is tender meat and is perfect for exquisite family dinner, especially when you are having a family gathering after a long and hard time In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat 1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. 2. Mix well and apply to the lamb. 3. Cover and marinate in the refrigerator overnight. 4. Before cooking, remove the lamb from the marinade and grind over the salt. More info

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Butterflied Leg of Lamb with Rosemary recipe Epicurious

IngredientsMethod. Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of a wire rack; season lamb to taste Butterflied Leg of Lamb with Rosemary recipe. Ready In: 9 hr Makes 15 servings, 351 calories per serving Ingredients: red wine, olive oil, extra-virgin, prepared mustard, red wine vinegar, rosemary leaves, green peppercorns, oregano, garlic cloves, leg of lamb

This is Butterflied Leg of Lamb with Rosemary and Garlic by Three Many Cooks on Vimeo, the home for high quality videos and the people who love them Lamb butterflied leg with rosemary and garlic . Loaded with herbs and garlic, this butterflied lamb leg is guaranteed to please a crowd. It's served with mouth-watering veggies and rosemary sprigs for a real flavour boost. Serves. 6 . Prep. 5m. Note: + 5 mins resting time. Cooking. 50m

Butterflied Leg of Lamb With Lots of Garlic and Rosemary

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Butterflied leg of lamb with rosemary and garli

Butterflied lamb leg is simply a leg of lamb with the bone removed so the meat lies flat and is relatively uniform in thickness. This means the lamb cooks faster than a traditional whole roast leg, as well as opening the leg up to all sorts of flavour possibilities 2 1/2-3 pounds boneless leg of American lamb, trimmed and butterflied; extra-virgin olive oil; 2 lemons; In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand. Season lamb generously with rosemary salt, working it into all crevasses; it should take about 2 tablespoons Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC). Step 2. Mix garlic and rosemary together in a small bowl. Rub over lamb. Season with salt and pepper and rub with olive oil. Step 3. Place lamb in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 8 hours Coles Butterflied Lamb Leg With Rosemary & Garlic is a common food consumed in Australia. It is usually available from Coles Supermarkets nationwide. Energy in Butterflied Lamb Leg With Rosemary & Garlic. There are 211 calories (882kJ) per 100 grams of Coles Butterflied Lamb Leg With Rosemary & Garlic COMBINE THE OLIVE OIL, vin santo, mint, 6 of the garlic cloves, the salt, and the pepper in a small bowl. Set aside. Make 12 small incisions in the fatty side of the lamb and insert one of the remaining bashed garlic cloves and some of the rosemary into each slit. Put the lamb in a large baking dish and pour the marinade over, turning to coat

Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard

  1. utes. Once cooked place the lamb in a tray to rest
  2. A leg of lamb (deboned, refer to video) 2-3 rosemary twigs. 1 whole garlic, cut through the middle. Peel from one lemon, peeled with a peeler. Olive oil. Salt and pepper. Place the meat in a dish with garlic, lemon peel and rosemary. Add olive oil and massage the marinade into the meat. Cover the dish with cling film and place it in the fridge
  3. utes before grilling, or cover and refrigerate for up to 2 days
  4. Using a vegetable peeler, remove the lemon zest in long strips. Put these in a large dish (big enough to fit the butterflied leg of lamb laid flat) and add the juice of the lemon, the rosemary, salt and olive oil. Lay the lamb in the dish, and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 24 hours

Make slashes about 2.5cm (1in) deep through the fleshy side of the lamb, but don't go right through the skin. Put the lamb skin-side down in a non-metallic dish, pour over the marinade and rub in well. Do this the day before to allow the flavours to penetrate the meat. Cover and chill. When you're ready to cook the lamb, preheat oven to 200. 1 Leg of lamb, deboned and butterflied. 6 - 8 Large cloves of garlic. 10 ml Dried thyme. 10 ml Dried oregano. 6 Large sprigs of rosemary. 2 Lemons, peeled, pitted and thickly sliced (remove all white pith - it's very bitter) 250 ml Red wine. 125 ml Olive oil. 250 ml Greek yoghurt. 250 ml Prepared lamb stock (you can use chicken or beef stock

Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature. Advertisement. Step 2. Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes. Step 3 For this beautiful butterflied leg of lamb, I used a fresh mixture of garlic, rosemary, lemon, and olive oil. The full-flavored and acidic marinade doesn't take long to do it's magic on the meat, so I only let it marinate for an hour at room temperature. Out of the marinade, I tied this baby up and got it on the spit Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary Place the leg of lamb on a large baking sheet and rub herb mixture all over and stuff into the slits. Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight. Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature

Grilled Butterflied Leg of Lamb With Rosemary, Garlic, and

Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and

Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb. Ingredients 2 teaspoons fresh thyme (stems removed, minced) 2 teaspoons fresh rosemary leaves (minced) 3 cloves garlic (minced) 1 small onion (chopped) 1/4 cup olive oil 1/4 cup red wine vinegar 2 tablespoons orange juice 3 tablespoons Dijon mustard 1 4 to 5-pounds leg of lamb (butterflied) 1 Ingredients. Serves 4 to 6 . 1.4kg leg of lamb, butterflied (ask your craft butcher to debone and butterfly for you) 10 mint sprigs, for the salad; Rosemary sprigs, to garnish the lamb

Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight 2. ROASTED GARLIC LAMB LEG WITH ROSEMARY POTATOES. Preheat the oven to 350°F. Cut off the tips of the heads of garlic and top of the lamb (see tip). Meanwhile, place the before roasting. Serves 6-8. Reviews: 3 · Ingredients: 7 (oil. serve) 3. PERFECT LEG OF LAMB WITH ROASTED GOLDEN POTATOES

Barbecued Butterflied Leg of Lamb | Recipes For FoodButterflied Herb-Roasted Leg of Lamb - Savor the Best

A butterflied leg of lamb is a natural on the barbecue grill. A wine or soy sauce marinade works well for the whole piece of meat. Whatever your marinade choice, set aside a portion for basting. Turn the lamb often to make sure all sides are getting their turn at tenderness Preheat the oven to 425 degrees F. Remove the plastic from the lamb and set the leg, fat-side up, on a baking sheet or in a roasting pan. Cook for 15 minutes, then turn the heat down to 350 and roast for another 45 to 60 minutes, until the internal temperature is 130 - 135 degrees

Roast lamb, rotating meat in pan every 20 to 30 minutes so each part is exposed to heat, until lamb reaches 140° in thickest part, 1 1/2 to 2 1/2 hours; rosemary may fall off. Let lamb rest on a board 15 minutes. Remove twine and carve. Step 5. Cooking in a Cauldron Easy Instant Pot Leg Of Lamb Recipe. Start by making little slits all over the lamb and stuff it with garlic slivers. Next, finely mince the rosemary and mix it with salt and pepper. Rub a little olive oil over the lamb and rub the seasonings into it. Place in a big baggie and refrigerate until ready to cook

Butterflied Leg of Lamb Recipe James Beard Foundatio

1 butterflied leg of lamb aprox 1.2kg, (ask your butcher to debone a leg or buy one ready-marinated e.g. from Harris Farm or Woolies) mixed herbs of choice if marinating your own, eg. mint, oregano, rosemary, parsley; 10 baby potatoes, washed & halved; 1 sweet potato, peeled & cut into pieces the same size as potato; 150 grams frozen pea Steps: Preheat the oven to 350°F. Finely chop 6 slices of the confit and transfer to a bowl. Add the oregano and black olives, and mix well. Rub the lamb with the mixture and season with salt and pepper

Butterflied leg of lamb with rosemary, garlic and lemon. Posted on April 28, 2013 by thefoodsnobuk. Ask your butcher to butterfly-bone the lamb for you. Some supermarkets will also do this, including M&S where ordering for parties is available. You can prepare and marinate lamb the day before, then cover and chill until ready to cook

To cook, prepare a medium-high heat grill and sear the butterflied leg directly over the heat on all sides, about 5 to 7 minutes. Reduce the heat to medium or move the meat away from the direct heat and cook until the internal temperature reaches 120°F for rare, 130°F for medium rare (the temperature will rise 5 to 10 degrees once off the grill) To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking 1 Butterflied Leg of Lamb 1/4 Cup of Olive Oil 1/4 Cup of Red Wine 1 Tbsp of Balsamic 1 Tbsp of Fresh Thyme (1 tsp of dry) 3 Stems of Fresh Rosemary (1 tsp of dry) 1/4 tsp of Dry Mustard 1/2 tsp of Dried Mint (or 1/2 Tbsp of Fresh Mint) 4 Cloves of Garlic 1/2 tsp of pepper Salt to tast This butterflied leg of lamb is the perfect choice for the barbecue but also works wonderfully in the oven. It would also be nice served with a pile of warmed pitta breads or flour tortillas and a. 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)

Trim the lamb of any excess fat. Mix together the olive oil, garlic, rosemary, thyme, salt, and pepper; rub this mixture well into the lamb, making sure to get some into all the crevices. If you have the time, let the lamb sit, for an hour or more (refrigerate if it will be much longer). 2 Coat the lamb evenly with the rosemary mixture, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or up to overnight. Position a rack in the lower third of an oven and preheat to 450°F. Let the lamb stand at room temperature for 45 minutes to 1 hour. Set the lamb on a rack in a roasting pan and roast for 15 minutes Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Heat the grill to 350 degrees F. Place on the grill, cover grill, and cook until your desired internal temperature. Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium Season the butterflied leg of lamb generously with the rosemary salt, working it into all the crevasses; it should take about 2 tablespoons. Set the lamb aside at room temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days

marinade for butterflied leg of lamb grilled

Woolworths Cook Butterflied Lamb Leg With Honey & Rosemary 400g - 700g. Range was $23.00kg 03/03/2020. $14 For the Lamb: 1. Preheat oven to 275°F and adjust oven rack to lower middle position. 2. Heat olive oil in a medium frying pan over medium heat until shimmering, then add shallot, garlic, rosemary, lemon zest, and red pepper flakes. Cook until shallot and garlic are softened, about 5 minutes Butterflied lamb is a boned leg of lamb opened out flat, vaguely resembling the shape of a butterfly! (You can get the butcher to take the bone out of the leg, known as a butterfly cut. 10g chopped hard herbs (thyme or rosemary) Butterflied Leg of Lamb Method: Make marinade and reserve 1 third to use as a dressing later. Score the butterflied leg of lamb and massage the marinade into the meat; leave to marinate for 1 hour or overnight (easiest is to place in a zip lock bag in a bowl) 2. Combine the goat cheese, rosemary and garlic in a small bowl and mash together until well combined. 3. Lay the butterflied leg of lamb flat on a cutting board and season generously with salt and pepper. 4. Spread the goat cheese mixture on one side of the butterflied lamb then pick up the other side and close it over top

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Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Instructions. Open out the butterflied lamb leg, making sure it looks to have an even thickness. Tip the anchovy fillets out of the oil and chop finely, place into a bowl with the olive oil, garlic, rosemary and balsamic vinegar. Brush this marinade all over the lamb and pop covered into the fridge overnight. At this stage blend the olives with. 1.6kg piece boneless / butterflied lamb leg 2 lemons, zested 60ml (¼ cup) lemon juice 60ml (¼ cup) honey 3 cloves garlic, crushed 3 tsp sweet paprika 2 tbs finely chopped rosemary 60ml (¼ cup) extra virgin olive oil 6 small sweet corn, husk removed 3 bunches asparagus, trimmed Lemon & herb cream 360g (1½ cups) light sour cream 2 tbs finely chopped dill 2 tbs finely chopped mint 2 tbs. 1 leg of lamb, 2½-3kgs, boned, well trimmed and butterflied; 4 cloves garlic, crushed; 50g tin of anchovies; 8-10 sprigs of rosemary; 4 tablesp. olive oil; Freshly ground black pepper; Dash of wine or wate

Butterflied lamb leg with rosemary and garlic - NZ Heral

The Best Roast Butterflied Leg Lamb Recipes on Yummly | Roast Lamb With Garlic, Lemon And Rosemary, Roast Shoulder Of Lamb With Tomatoes And Garlic, Roast Leg Of Lamb With Flageolet Beans, Garlic And Crea View top rated Leg of lamb mustard rosemary recipes with ratings and reviews. Grilled Butterflied Leg Of Lamb With Herbs, Mediterranean Roast Leg Of Lamb With Vegetable Gratin An old favourite from our archives, requested by one of our followers Ryan Spencer. Delicous butterflied lamb with a mustardy tang. Serves: 8 INGREDIENTS: 1 boneless leg of lamb, butterflied to even 5 cm thickness and trimmed of excess fat, about 2.8 kg in total 8 medium garlic cloves, peeled, divided 1/2 cup whole grain [ Evenly spread herb marinade over the top of the lamb. Cover and refrigerate at least two hours or overnight. Preheat the oven to 425 degrees F. Remove lamb from refrigerator 30 minutes before roasting (this makes it closer to room temperature before roasting) and put it in a roasting pan herb side up; season with salt and pepper 1 large sprig fresh rosemary; 1 lb. dried white navy beans, rinsed; 1 tsp. kosher salt; 1/4 cup fruity-peppery extra-virgin olive oil; For the lamb: 1 boneless butterflied leg of lamb (4 to 5 lb.) 1 Tbs. olive oil; 6 cloves garlic, sliced; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground black peppe

Roast Leg of Lamb with Rosemary Allrecipe

Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape. . Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours Butterflied Leg of Lamb from Julia Child Posted on June 12, 2014 by admin This entry was posted in entree , recipes and tagged garlic , lamb , lemon , olive oil , rosemary , soy sauce by admin

This leg of lamb is butterflied for easy grilling and marinated with rosemary and garlic to give it great flavor. Make it for a big summer cook-out, or even for a twist on Easter dinner. Photography Credit:Elise Baue 1.8kg butterflied leg of lamb. 3 garlic cloves, chopped. 1 tablespoon sea salt. ¼ cup fresh rosemary leaves . black pepper. ¼ cup extra virgin olive oil. 2 tablespoons apple cider vinegar . finely grated zest of an orange, or lemon. 2 teaspoons ground star anise. 1 teaspoon ground cinnamon. 1/2 teaspoon mixed spice. 1 bunch rosemary Butterfly Leg of Lamb with a Herb Crust and Salsa Verde A butterflied leg of lamb, where the bone has been removed and the meat opened out into roughly the shape of a butterfly, is super simple to cook and carve. Great for a crowd and cooks perfectly either in the oven or on the barbecue 4. When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place the leg of lamb on the grill and cook for 30 minutes

Butterflied Herb-Roasted Leg of Lamb - Savor the Bes

Lamb is very lean and tender and can be utilized in many ways. Here, I have a butterflied Leg of Lamb that I flatten out and give it the proper treatment in a delicious garlic n herb marinade. The key here is to have patience and let the marinade have time to penetrate the leg of lamb. Let's get into the recipe Lay butterflied lamb out flat, boned surface uppermost. Make several shallow cuts in the thickest parts of the meat. Trim any visible fat from the inside of the leg or shoulder, leaving a 5mm fat border on the skin side. Put meat into marinade and spoon over the liquid to ensure even coverage. Marinate the prepared lamb for 2-3 hours in a cool. How do you cook Woolworths butterflied lamb? Method Preheat bbq to moderate heat. Remove leg from pack and season with salt and pepper. Bbq lamb for 15 mins on one side and then turn it over and cook for a further 7 mins (more if you prefer well done). Combine remaining ingredients to make a greek salad

Season the lamb and sprinkle it with rosemary. Put the lamb on the BBQ and cook for about 15 minutes on each side, add the potatoes in foil and when you turn the lamb over. To make the sauce mix together in a pestle and mortar, the herbs and garlic stir through the chillis and shallots and finish with the vinegar, lime juice and olive oil Once your lamb is butterflied you can make the marinade. Finely chop 6 anchovies, 4 large garlic cloves and 4 tbsp of rosemary leaves. Mix together in a small bowl, then add the zest and juice of 2 lemons and a good glug of olive oil. Finally, season the marinade to taste (it won't need much salt as the anchovies are salty) From: fixer@faxcsl.dcrt.nih.gov (Christopher Tate) BUTTERFLIED LEG OF LAMB ===== Ingredients: ----- Leg of lamb Marinade: ----- 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional Instructions: ----- Trim the lamb as thoroughly as possible, then butterfly it. Instructions. Put the lamb and marinade in a ceramic dish, cover with foil and chill for at least a couple of hours or overnight. Pat the lamb dry with some kitchen towel and reserve the marinade. Place fat side down your barbecue and cook over medium heat for 10 minutes. Turn over and brush with the marinade