Chargrilled butterflied leg of lamb recipe

  • Serves 6
  • 10mins to prepare, at least 2hrs to marinade, 20mins to cook
  • 283 calories / serving
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chargrilled leg of lamb HERO

Remove the bone from the leg of lamb, then to butterfly, place the lamb skin side down on a board, slice through the meat holding the knife parallel to the board to give you a flap of meat which you can open out like a book.

Repeat on the other side, the idea is to  produce a flattish piece of meat roughly the same thickness throughout.

Place the meat into a glass or ceramic dish, whisk together the remaining ingredients and pour over the meat turning to coat it well, allow to marinade in the fridge for a couple of hours or even overnight.

Remove from marinade, season with sea salt and black pepper and place skin side down first and cook for about 10 minutes per side for medium. Allow to stand for about 10 minutes and slice to serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 Tesco Finest carvery lamb leg (approx. 1kg)
  • 3tbsp extra virgin olive oil
  • 1tbsp balsamic vinegar
  • 1tbsp finely chopped fresh rosemary
  • Energy 1180kj 283kcal 14%
  • Fat 18g 26%
  • Saturates 6g 30%
  • Sugars 0g 0%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 0.9g Protein 30.3g Fibre 0g


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