Ready in: 60 minutes (plus a few hours or overnight to marinate)
Serves: 6 -8
1.6kg Meat Cuisines butterflied leg of lamb
Marinade and baste,
½ cup of white wine
½ cup olive oil
¼ cup lemon juice
3 cloves garlic, crushed
½ cup firmly packed oregano or mix or mint, parsley or rosemary
1 kg potatoes, peeled
2 lemons, cut into wedges
2 cups black olives
2 Tbsp butter
2 Tbsp olive oil
flaked rock salt
¼ cup flat leaf parsley, chopped
Parsley, oregano, mint or rosemary leaves to serve
A green salad to serve
1. Lay the butterflied leg of lamb out on a large board, taking a sharp knife score the surface of the meat and fat on a diagonal. In a large lidded plastic container combine all the marinade ingredients and mix well. Place the lamb into the marinade, cover with lid and put in the fridge for a few hours or overnight. Shake the container and turn the piece of lamb over half way through marinating time.
2. Heat barbecue grill plate to high add lamb and cook for a few minutes until lightly golden, turn over baste and cook for a further 3 minutes. Turn the heat to low and cook basting occasionally for 15 –20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from the heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
3. Meanwhile cut potatoes into long wedges and place directly onto a roasting tray. Add lemon wedges and scatter olives through the tray. Dot with butter and drizzle with oil then sprinkle over a little salt. Toss well to coat with your fingers and place into a hot oven to roast for 50-60 minutes until golden.
4. Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
5. Carve the lamb to serve and place back onto a platter. Scatter fresh herbs over the meat to serve. Accompany with a simple green salad.
Tips: Lamb cuts to barbecue,
Butterflied leg of lamb is a boned out leg or shoulder of lamb which has been cut and flattened. This cut will cook quicker than a whole leg and is ideal to barbecue or grill on a low to medium heat. After sealing the meat, transfer it to the coolest part of the barbecue. If cooking over a charcoal flame the coals should be glowing but no flames. It is best to baste with a marinade to ensure it does not dry out and stick to the grill bars. Butterflied legs need 15-20 minutes on each side on a constant low to medium heat. Rest the meat for at least a quarter of its cooking time before carving.
Other cuts, which are suitable to grill or barbecue, are mid and rib loin chops, leg steaks and chops, frenched cutlets, striploin, fillets and spare ribs.
Trim excess fat away from meats. Nip edges of steak or silver skin with a sharp knife to prevent curling during cooking. Brush meat with a marinade or oil and season with pepper only not salt.
Cook steaks and chop cuts on a high heat.
Recommended cooking times for 1.5-2cm cuts of meat are; Rare: 2-3 minutes on each side. Medium: 4-5 minutes on each side. Well done for 6-7 minutes on each side or transfer to cooler part of barbecue and cook until firm to touch.
Recipe created by Tracey Sunderland © 1-11-2007
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