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BBQ Marinated Butterflied Leg of Lamb

2 lb Harvest Haven boneless leg of lamb butterflied

Marinade:

7fl oz red wine

3 tbsp orange marmalade

2 tbsp red wine vinegar

1 red onion very finely chopped

3 Harvest Haven garlic cloves, minced

1 tsp fresh rosemary leaves very finely chopped

sea salt and freshly ground pepper

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. Cook for another 10 minutes.

Once again, turn the lamb over and brush with the marinade. Cook for a total of 40 minutes, basting with the marinade as you go.

Remove from the heat and leave to rest for 10 minutes. Carve the lamb into slices and serve with sriracha and a big green salad.

 

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