Rosemary Garlic Butterflied Leg of Lamb

    1 hour 30 minutes

    Butterflied leg of lamb with rosemary, garlic, thyme and red wine marinade. Perfect for a special dinner.


    New South Wales, Australia
    310 people made this

    Serves: 6 

    • 1 teaspoon fresh thyme
    • 2 teaspoon fresh rosemary
    • 3 garlic cloves, minced
    • 1/4 cup olive oil
    • 1/4 cup red wine
    • 1.5 to 2 kg boneless leg of lamb, butterflied
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Preparation:15min  ›  Cook:1hour  ›  Extra time:15min marinating  ›  Ready in:1hour30min 

    1. Combine thyme, rosemary, garlic, oil, wine and mix well. Add leg of lamb, and turn to coat. Marinate for 15 min in refrigerator. Preheat oven to 180 degrees C or heat the BBQ.
    2. Remove lamb from marinade and place in shallow roasting pan. Sprinkle with salt and pepper. Roast, uncovered, for 50 minutes or until an instant read meat thermometer registers 60 degrees C for medium rare, or 65 degrees C for medium. Baste with remaining marinade several times during roasting.
    3. Remove from oven, cover with foil, and let stand for 15 minutes.

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     -  10 Feb 2012