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Perfect for roasting or cooking over the BBQ, enjoy this year’s Spring lamb in our simple, marinated Butterflied Lamb Leg recipe.


  1. Lay the lamb skin side up in a shallow dish.
  2. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it well.
  3. Cover and marinate in the fridge overnight.
  4. Preheat the oven to 220ºc or 200ºc fan assisted.
  5. Put the lamb skin side up in a roasting tin and pour over any marinade left in the dish.
  6. Roast in the oven for 35 to 40 minutes, until rich & golden, reaching a core temperature of 58ºc.
  7. Leave to rest before carving.
  8. Alternatively, to cook on a BBQ, heat the coals till white hot placing a few coals to one side (cool) and the bulk to the other side (hot) of the grill, place the lamb skin side up onto the hot side for a few moments then transfer to cool side, close lid with air vents set to medium/high heat & cook for 35 to 40 minutes.


Place all the ingredients into a blender & blitz on full speed until smooth & bright green.


Serve with cracked wheat & parsley salad (Tabbouleh) or some simple grilled vegetables.