Ingredients
- 125ml (4fl oz) olive oil
- Large handful each of basil and mint leaves
- 2 cloves garlic, crushed
- Juice of 1 lemon
- 2kg (4lb) leg of lamb, butterflied
Method
- Whizz the oil, herbs, garlic and lemon juice in a food processor until roughly chopped.
- Place the lamb skin-side down in a large flat ceramic dish. With a sharp knife, cut 1cm (½in) deep slits across the lamb about 5cm (2in) apart. Pour the marinade over the lamb. Cover and chill for up to 6 hours.
- Wipe off most of the marinade. Insert metal skewers diagonally from opposite corners through the flattened lamb. Cook on a preheated barbecue or under a preheated grill for about 15 minutes per side (for medium). This can also be cooked in a 200°C (gas mark 6) oven for about 35 minutes.
Top tips
Tip
A butterflied leg is one that has had the bone removed and the meat flattened. Ask your butcher to remove the bone and butterfly the leg of lamb.
