When you marinate a butterflied lamb leg in a bold garlic/lemon/oregano Greek marinade, very good things will happen …
Specifically, amazingly tender, seriously flavour-infused lamb!
Excellent to grill on the BBQ,orroast in the oven.
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A sensational share platter meal option for gatherings the Greek way!After more ideas?
Browse all myroast lamb recipes!
Today, were going Greek!
It also affords us the opportunity to really get some great flavours in all the way through the flesh.
The outer surface, pictured above, will typically come with a layer of fat on it.
And heres what the flesh side looks like.
This yields more tender meat, and better flavour infusion.
Note: The surface of the flesh will turn a bit white, from the lemon cooking the meat.
Dont be alarmed its supposed to happen and has no effect on the final result.
Lamb LOVES to be grilled, and it really brings out the best of those tasty Greek flavours!
Having said that, your good ol oven will do a sensational job too.
Nobody wants a colourless piece of lamb!
BBQ:The ideal.
Plus of course, you get all those smoky extra flavours from the grilling.
Bonus points for you!.
If you try slicing before resting, all those juices just run everywhere!
As the lamb rests, the lamb continues to cook a little more due to the residual heat.
The internal temperature will rise to 62C/144F.
Internal temperature of Butterflied Leg of Lamb
KEY TIP!
Pull the lamb off the BBQ/ovenbeforethetargetinternal temperature is reached because it will rise by around 5C/7F as it rests.
But that actually works perfectly to cater for guests who prefer their lamb more well-cooked!
No doubt the other half of him is up to no good…..
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